Halibut Fish Tacos

Ingredients 

For the Fish

• 2 pounds halibut
• 1 teaspoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ⅛ teaspoon cayenne pepper
• salt and pepper to taste
• ¼ cup fresh lime juice
• ¼ cup olive oil

Taco Sauce

• ½ cup mayonnaise
• ½ cup sour cream
• 3 tablespoons fresh lime juice
• 1 teaspoon sriracha sauce
• 1 teaspoon garlic powder

Tortillas and Toppings

• 12 tortillas 6-inch
• your favorite toppings such as shredded lettuce, cilantro, avocado and cheese
• lime wedges

Instructions 

1. Place the fish in a shallow dish or a resealable freezer bag.
2. In a bowl, whisk together the chili powder, cumin, garlic powder, paprika, cayenne pepper, salt, pepper, lime juice, and 2 tablespoons of olive oil. Pour this marinade over the fish and toss to coat. Cover (or seal in a freezer bag) and leave in the fridge to marinate for 30-45 minutes.
3. While the fish marinates, whisk together all of the sauce ingredients until well combined. Refrigerate until ready to use.
4. Prepare the toppings for assembling the tacos. In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the fish in a single layer and cook for 3-4 minutes per side. Note that you may want to fry the fish in 2 batches to avoid overcrowding the pan.
5. Cook the fish until it’s fully cooked through. An instant-read thermometer is the best way to check for doneness. Insert the tip of the probe into the thickest part of the fish and when it reaches 140°F, the fish is done.
6. Season to taste with additional salt and pepper.
7. Serve the fish on tortillas topped with lettuce, etc. and drizzled with the prepared taco sauce.