Prepare the Halibut: Season both sides of the halibut fillets with olive oil, cumin, paprika, garlic powder, salt, and pepper. Let the fish sit for about 10 minutes to marinate.
Cook the Halibut: For Grilling: Preheat the grill to medium-high heat. Grill the halibut for about 3-4 minutes per side, or until the fish flakes easily with a fork.
For Pan-Frying: Heat a non-stick skillet over medium heat with a little oil. Cook the halibut fillets for 4-5 minutes on each side, until golden brown and flaky.
Prepare the Slaw: While the fish is cooking, combine the shredded cabbage or coleslaw mix with 1 tbsp lime juice, a pinch of salt, and a drizzle of olive oil. Toss well and set aside.
Make the Salsa (Optional): In a bowl, mix diced tomatoes, red onion, cilantro, lime juice, salt, and pepper. This fresh salsa adds a burst of flavor to the tacos.
Warm the Tortillas: Heat the tortillas by placing them in a hot skillet for 20-30 seconds on each side or wrapping them in foil and warming them in the oven for a few minutes. This ensures the tortillas are soft and pliable.
Assemble the Tacos: Place a warm tortilla on a plate. Add a piece of grilled or pan-fried halibut to the center of the tortilla. Top with a generous amount of slaw, a few slices of avocado, a spoonful of fresh salsa (optional), and a sprinkle of fresh cilantro. Squeeze lime juice over the top for an extra kick.
Serve: Serve the tacos immediately while the halibut is warm. Garnish with extra cilantro and lime wedges. Enjoy!
