Ingredients
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1 lime, juiced
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¼ cup olive oil
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¼ cup chopped cilantro
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1 jalapeno pepper, diced
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1 tablespoon ground ancho chile powder
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¼ teaspoon ground cumin
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salt and ground black pepper to taste
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½ pound halibut fillets
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8 corn tortillas
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2 cups shredded cabbage, or to taste
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1 (8 ounce) jar salsa, or to taste
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1 cup shredded pepper Jack cheese, or to taste
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1 avocado, sliced, or to taste
Directions
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Stir lime juice, olive oil, cilantro, jalapeno, chile powder, cumin, salt, and pepper together in a large bowl or resealable zip-top bag. Add halibut and marinate for 20 to 25 minutes. Do not over-marinate, as lime juice will start to 'cook' the fish.
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Preheat an outdoor grill for medium heat and lightly oil the grate. Drain marinade; grill fillets for 5 minutes. Turn and cook until fish flakes easily with a fork, about 2 minutes more.
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Warm tortillas on the grill or stove. Divide halibut among tortillas and top with cabbage, salsa, pepper Jack cheese, and avocado.
