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- 2 teaspoons chili powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon olive oil
- 3 (6 oz) skinless halibut filets
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 tsp cumin
- 1/2 tsp fresh chopped dill
- 1/4 tsp cayenne
- juice of 1 lime
- salt, to taste
- Corn Tortillas
- Pico De Gallo
- Shredded Cheese
- In a small bowl, combine the sour cream dill sauce ingredients together and put in the fridge. Let rest for a couple of hours to let the flavors blend.
- In a small bowl, combine the chili powder, coriander, cumin, salt and pepper. Pat fish dry with paper towels and brush with oil. Rub filets evenly with the spice mixture. Grill (or fry in a pan) the fish on both sides, until it is opaque and flakes apart easily.
- Grill tortillas until lightly charred on both sides. Cut fish into bite sized pieces. Fill warm tortillas with fish and top with pico de gallo and sour cream dill sauce.
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