chili powder spice blend
dried new mexico chile powder (not a spice blend)
pico di gallo
mango jicama salsa
Look at this beautiful halibut! My fishmonger told me that halibut is pretty much like a giant flounder that lies on the bottom of the ocean. He said that for an application like fish tacos, he recommended skinning it (which he then did), but that for just grilling a piece of it, you could leave the skin on.
This is the taco sauce I made with one cup greek yogurt, juice of two limes, salt, new mexico chile powder, and dill. You want to make this pretty far in advance so that the flavors have time to blend well.
I cut the halibut into pieces and marinated for a number of hours in olive oil, chili powder spice blend, and salt.
Grill that motherfucken shitte right the fucke uppe!
Condiments for the tacos.
We got this tortilla warmer dealio, which works very well. Soak the cotton towel in water, wring it out, and heat it in the microwave for ten or fifteen seconds.
MOTHERFUCKEN TACO TYME!