Ingredients

• Marinade
• 1 1/4 cups white wine
• 1/4 cup fresh lemon juice
• 1/2 cup olive oil
• 3 tablespoons crushed garlic
• juice and grated peel of 1 lime
• 1 green onion, thinly sliced
• 1/4 teaspoon salt


• Salsa
• 4-5 ripe tomatoes, diced
• 1 avocado, diced
• 1/4 cup fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 1-2 jalapenos (stems and seeds removed), minced
• 1/2 cup finely chopped red onion
• salt and pepper to taste


• Taco Filling
• 2 lbs. halibut fillets
• 8 corn or flour tortillas
• 1 cup very thinly sliced green cabbage
• 1/2 cup diagonally sliced green onions
• 1/2 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Directions

Marinade
In a medium mixing bowl, mix marinade ingredients. Cut halibut into about 8 pieces (to easily manage). Place pieces in a food storage bag and pour marinate into the bag over fish. Gently squeeze the air out of the bag and tie the bag in a tight knot. Place bag in a bowl and marinade in the refrigerator for 1-3 hours (or overnight), turning bag over once half-way through marinating process.

Salsa
In a mixing bowl, combine all salsa ingredients. Cover and chill in refrigerator while preparing fish.

Taco Filling
Heat a skillet over medium heat and add 1-2 tablespoons of marinade. Carefully remove fish from bag of marinade and gently place on grill. Cook for several minutes on each side (about 3-5 minutes per side), or until fish is no longer translucent in the center and starts to flake, adding small amounts of marinade juice while cooking (if necessary) to prevent drying. Crumble fish into a bowl. Add sliced cabbage, onions and cilantro to bowl with flaked fish and gently toss together. Fill warmed or fried corn or flour tortillas with halibut mixture and top with salsa. Squeeze juice from lime wedges over all.