Dry rubbing the fish:

1. Firstly I rub the fish with extra virgin olive oil.
2. Secondly, I sprinkle the fish with all those lovely seasonings, onion and garlic powder, salt, pepper, paprika, cumin, coriander, and depending on how hot you want it, a dash of chili powder.
3. Lastly, I let that sit a bit so all the seasoning can get acquainted with the flesh of this halibut!

Prepping the garnishes:

1. First, took some washed and spun salad mixed greens and broke them up, and into a bowl that goes.
2. Secondly, halved a variety of cherry tomatoes and tossed them in a bowl with evo oil, salt, pepper, dried oregano, minced onion, fresh chopped cilantro, jalapeno, and basil, and a splash of balsamic vinegar.
3. Lastly grate up the cheese!

Grilling the fish:

1. I have preheated the barbeque to a nice 400 degree Fahrenheit temperature. I have a grilling pan that heated up in there as well.
2. Now time to get that fish all caramelized, charred, and flavorful, and onto the grill it goes. Watch it because it cooks very quickly. About 5-7 minutes a side and it will be done. This all depends on the thickness of the fish as well. Optimally we want about a 145 degree F temp.
3. Take off grill and let rest. We need to also grilled the corn tortillas, about a minute a side or until grill marks appear.

Assembling the tacos:

1. Firstly, I sprinkle some grated cheese onto the warm tortilla, then add some of the garlic chipotle.
2. Secondly, on goes the halibut that I pull apart a bit. Beside the fish, some of the dressed tomatoes, and on the other side, the salad greens.
3. Thirdly, time to add some spice with a little tomato, and avocado salsa, and we better sprinkle a little more grated gouda, just because!
4. Ready to serve and enjoy!