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Halibut Tacos

Serves 4 Ingredients 4 cups shredded cabbage – I used less and use purple cabbage too, pretty ¼ cup chopped fresh cilantro 3 scallions, chopped fine 2 tbsp. cider vinegar     4 tsp. canola oil Kosher salt and pepper   Chipotle Mayo ¼ - ½ C Mayo 2-3 chipotle pepper in adobo sauce - diced ½ fresh lime juiced   3 (6 oz) halibut – I cut into slices (like slim chicken fingers) silly me, I know chickens don’t have fingers… 1 avocado sliced corn tortillas – I personally like them crispy so I use taco shells In a large bowl, mix the cabbage, cilantro, scallions, vinegar, 1 tsp. of the oil, and 1/4 tsp. of salt. Let sit on the counter for about ½ hour, the flavours get all happy.   For the mayo mix ingredients together until well blended – best made early so the flavours marry. In a separate smaller bowl, combine the chilli powder, coriander, cumin, 1/8 tsp. salt, and 1/8 tsp. pepper.  Pat fish dry with paper towels.  Rub evenly with the spice mixture. Lightly oil and sauté in a pan until fish on both sides is opaque and flakes apart easily.  Warm up tortillas in fry pan, works great, if using tacos follow instructions on package. Cut fish to desired size pieces.  Spread each tortilla with the mayonnaise sauce, top with avocado and cabbage slaw.   We drizzle Sriracha sauce over ours… yum Roy Carver Blue Wolf Charters
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