Halibut Fish Tacos with Avocado Aioli
  1. Combine all aioli ingredients in a bowl until mostly combined. Use a hand mixer or immersion blender and blend until well combined. Set aside.
  2. In a bowl, combine all tortilla ingredients until the batter starts to resemble dough. If it's too dry, add a bit of water. If it's too wet, add a bit more flour. It should be just sticky enough to stay together but not so much that it sticks to your fingers.
  3. Break dough into evenly sized 6 balls.
  4. Use a rolling pin to roll out dough between two pieces of unbleached parchment paper. (If you have a tortilla press, feel free to use that instead!)
  5. Heat a pan to medium high. When warm, place tortilla gently onto the pan and cook until bubbles appear and the bottom of the tortilla starts to brown.
  6. Once slightly browned, flip it and wait for the second side to brown - about 2 minutes.
  7. Place all tortillas aside. If the tortillas seem dry, please a damp paper towel over the resting tortillas.
  8. Allow fish to come to room temperature and coat with olive oil and salt and pepper.
  9. Heat your grill on high and place your halibut on the grill.
  10. Leave your grill top open and cook your first side until lightly browned. If it sticks, it's not ready!
  11. Flip and cook the other side for 6-7 minutes or until flaky and moist.
  12. Set fish aside and flake apart.
  13. Place fish, cabbage, pico de gallo, jalapeƱo, aioli, lime and cilantro in your taco shell and eat while the fish is till warm.
Recipe by Anya's Eats at http://www.anyaseats.com/halibut-fish-tacos-with-avocado-aioli/