1 cup sour cream
Juice of 2 limes
2 plum tomatoes
1/2 small red onion
1 small jalapeño pepper
Salt, to taste
4 Wild Alaska Halibut fillets (6 oz. each)
1 teaspoon extra virgin olive oil
1 Tablespoon chili powder
12 small (4-inch) soft corn tortillas
2 cups shredded lettuce
1/2 cup cilantro leaves
Preheat grill to medium-high. Combine sour cream with lime juice, reserve. Dice tomatoes, red onion and jalapeño; combine, season with a little salt, reserve.
Season Alaska Halibut with salt to taste. Rub with olive oil and dust with chili powder. Grill halibut about 4 minutes per side, cooking just until fish is opaque throughout. Remove to a plate. Using a fork, gently break the halibut into long pieces.
Grill tortillas 10 seconds on each side.
To assemble tacos: Lay tortillas on plate. Spread with sour cream, top with lettuce and cilantro leaves. Divide the halibut among tortillas; top with tomato salsa.
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