Ingredients

For The Pico de Gallo:

• 2 limes, juiced
• ½ red onion, finely chopped
• 1 jalapeno, remove and discard the seeds, then finely chopped
• 1 fresno red chili, remove and discard the seeds, then finely chopped
• 1 large clove garlic, grated or minced
• Salt 
• 4 plum tomatoes, cored and diced
• A handful of cilantro leaves, chopped

For The Fish:

• 2 pounds halibut filet 2 - 1 ½-inch thick
• ½ tablespoon Rachael Ray Seafood seasoning blend
• 1 lime, halved 
• Salt and pepper

For The Fish Taco Spice:

• 1 tablespoon or a palmful of chili powder (RR has allspices)
• 2 teaspoon smoked paprika
• 2 teaspoon cumin
• 2 teaspoon coriander
• 2 teaspoon granulated garlic
• 2 teaspoon granulated onion

For The Toppings:

• Diced avocado
• Shredded baby red cabbage
• Limes
• Queso Fresco

Directions

For The Pico de Gallo:

Juice limes into a bowl and add onion, chiles, garlic and salt and let it sit for about 10 minutes or more.  Add diced tomatoes and cilantro, combine.

For The Fish:

While the pico de gallo is sitting you can start the fish. Pat fish dry.  Splash a little lime juice on it and then grind some seafood seasoning blend on both sides of the fish. Reserve while you make the fish taco spice.

For The Fish Taco Spice:

Toss spices together and season both sides of the fish with it.

To cook the fish, add 4 tablespoons high temp neutral cooking oil to a large cast iron pan, once hot add the seasoned fish filets and cook until brown on the first side about 3 to 4 minutes, then flip and continue to cook another 3 to 4 minutes until cooked through,  timing depends on how thick the filets are.  Once the fish is cooked, remove from the skillet to a serving platter and with a spatula or fork, lightly break up the filets into small pieces.

You can use an outdoor grill as well but coat fish on both sides with cooking oil before adding to the grill.

Toppings:

Place toppings of choice in small bowls.

16 corn tortillas 6 inch (3-4 tacos per person - La Hermosa)

Char tortillas over open flames or in a dry pan over medium-high heat.

Build your tacos: seasoned flaked fish, avocado, cabbage, pico, cheese and extra lime on the side.