Fresh Halibut Tacos

We have eaten fish tacos over the years with mixed results so decided it was time to try making our own and after some experimentation we like the results!  One big point worthy of note is that your own kitchen does not have the same time pressure and food cost constraints that a restaurant has and this is always to your advantage.  As an example, for this preparation we are using our preference of fresh halibut in good portion, whereas at an establishment the required price point might just exceed the market.  In addition, all of the ingredients are organic making the combination just super good and super healthy. This entree is real easy with the possible exception of the "frying" the fish, so just a couple of tips along with the video: 1) Bring the fish to close to room temperature making it happy with Cajun seasonings 2) Use a high heat oil such as safflower and bring it up to medium-high temperature 3) You can place a trial "finger" into the pan to test, it should sizzle immediately allowing the fish to crisp & seal without absorbing the oil 4) The trick is to not play with it too much, just shake it around gently and only turn it once 5) It cooks fast so stay focused and only about 1-2 minutes per side at most.  This is a custom dish so ingredient variations according to taste are encouraged. Pair this with your favorite beer, Tequila (variations) or Sauvignon Blanc. Almost forgot: the amazing piece of halibut we used and the Canjun's choice seasoned fish fry came from www.geminifish.com and the rest of the ingredients from www.pccnaturalmarkets.com This is RJ Kirk @ Cafe 1853, Enjoy!