Super Quick Delicious Fish Tacos

Ingredients

• 2 lb flakey whole white fish (preferably halibut), butterflied by your butcher or two inch thick filets, skin-on, totaling 1- 1.5 lb
• 1 large red onion, divided, ¾ cut into large slices and ¼ sliced paper thin for garnish
• 3 limes, divided, 1 juiced, 2 cut into small wedges for garnish
• 2 large garlic cloves, minced or pounded into a paste
• 1 cup well chopped cilantro, reserve ½ cup for garnish
• 2 jalapeño peppers, 1 roughly chopped and smashed a bit with the side of your knife, 1 sliced paper-thin for garnish (only use seeds if you like spice, otherwise remove carefully)
• 2 tblsp extra virgin olive oil
• 2 tsp coarse salt
• ⅛ tsp cayenne pepper
• ¾ cup shredded cabbage
• 3 radishes, halved and sliced paper thin, for garnish
• 6 six-inch corn tortillas, (preferably fresh and la palma brand)
• 6 to 8 small tomatoes – ie. plum, cherry (optional)
• 3 tbslp of sauce from canned chipotle in adobo (found in any mexican foods section) mixed into 1 cup of crème fraiche or sour cream. (so good!)
• ½ cup cotija cheese and queso fresco
• 1 super ripe avocado, thinly sliced and ultra-lightly seasoned with salt.

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