1 lb. halibut or other flaky white fish 1/4 cup vegetable oil 1 lemon, juiced 1 tbsp chili powder (I used Penzey's Chicken Taco mix) 1 jalapeno, chopped 1/4 cup chopped cilantro 8 corn tortillas (you can use flour tortillas as well) Toppings can include the following though feel free to add your own toppings:
Tabasco or other hot sauce
chopped onion or scallions
chopped red and/or green pepper
hot sauce or sauce from a can of chipotle peppers (I make my own) or chipotle chili powder
Combine the oil, lemon juice, chili powder, jalapeno and cilantro. Mix well and marinate the fish in this mixture for 20 minutes while you prep the toppings.
While the fish is cooking, prepare all the toppings and place in bowls on your table.
For the Chipotle Mayonnaise, I must confess that I don't measure - it's a feel and taste sorta thing. Combine ingredients, mix, taste. Done.
For the tortillas, either use packaged ones or if you or someone else in your family has the time and inclination, make them homemade.
Remove the fish from the marinade and grill on either an outdoor bbq or in a cast iron pan on your stovetop. When the fish is finished cooking, remove to a serving platter and cut into small pieces.
To assemble your Fish Taco, fold a tortilla in half. Put some fish on the tortilla and then add the toppings in whatever order you prefer, finishing with a flourish as you toss the cilantro on the very top.