1 medium tomato, cored
1 pasilla pepper, stem removed
1 ¼” slice of red onion
2 tablespoons cilantro, fine chopped
pinch of cumin
2 tablespoons chicken stock
4 two ounce strips of Halibut
1 tablespoon blackening spice
pinch of garlic salt
pinch of dried parsley
pinch of cumin
pinch of lemon pepper
4 six inch corn tortillas
¼ cup Jack cheese, shredded
¼ cup lettuce or cabbage, shredded
fresh cilantro, chopped, optional
juice of fresh lime, optional
Place tomato, pepper and red onion on the barbecue and cook until slightly charred on the outside.
Chop vegetables in a blender or by hand and add the cilantro, cumin and chicken stock. Set aside.
Season halibut strips with blackening spice, garlic salt, parsley, cumin and lemon pepper. Cook on the grill over medium high heat for two minutes per side. Set aside.
Lower heat on grill and heat the corn tortillas for 10 to 15 seconds per side.
To prepare wraps, place salsa, some of the halibut , cheese and cabbage on a tortilla and roll. If desired, you may add the fresh cilantro and fresh lime juice.
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