Spray canola oil on a small sauté pan or griddle that’s heated to 350ºF. Heat tortillas on surface, one at a time; flipping every 20 seconds (20 seconds per side). Remove tortillas and pat dry. Keep warm until ready to assemble tacos.

To assemble tacos, fill each tortilla with 2 ounces Halibut and any combination of salsas and cotija cheese.

Serving suggestions include:  Dave’s Avocado Salsa, Tomatillo Salsa, and Fresh Cucumber Salsa.

*Cook’s Note:
– find Halibut Dry Rub in the Sauces/Rub section
– find Grilled Halibut Steak cooking recipe in the entrée section
– find the Salsas in the Appetizer/Snack section

Yields: 16 tacos

Recipe provided by Chef Dave Woolley