My mother's friends moved to Soldotna, Alaska, and I fell in love with halibut! We got to visit them twice before they returned to the lower 48. Yes, we did catch some salmon, but the halibut was so much fun to fish for. Thank you Pam and Bill for teaching me how to make my halibut fish tacos!
1 pound skinless halibut (or your favorite white fish) fillets, cut into 1-inch chunks
2 tablespoons butter
1/2 teaspoon chili powder
1 tablespoon minced garlic
Dash of salt
Dash of fresh ground black pepper
6 soft shell flour tortillas
1 cup julienned onion
1 cup diced green onion
3 limes quartered
2 sliced jalapenos
1 cup chopped cilantro
For cocktail aioli
1 cup good mayonnaise
1 clove minced garlic
1/2 cup of Valine's Famous Cocktail Sauce
Place fish in a bowl with the chili powder, minced garlic, salt and fresh ground black pepper, giving it a gentle toss until all the fish has been thoroughly coated in the spice mixture.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon butter and half of the fish, so the pieces are in a single layer, and cook, turning, until the fish is just opaque and flakes easily with a fork, about 4 minutes. Transfer the fish to a plate and cook the remaining fish with the remaining butter.
Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
Divide the fish among the flour tortillas and top with toppings.
Serve with cocktail aioli.