Heat grill to high (450° to 550°). Mix seasonings in a small bowl. Put halibut on a rimmed baking sheet; coat with oil. Sprinkle with seasonings. Thread fish on 6 to 8 slender metal skewers. Oil cooking grate, using tongs and a wad of oiled paper towels.
Grill fish, covered, turning once, until just cooked through, 3 to 4 minutes total. Fill tortillas with lettuce, fish, and salad. Serve with yogurt sauce.
*If tortillas are very thin, buy double the amount and stack 2 per taco.
Note: Nutritional analysis is per taco with 1 tbsp. sauce.
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I made this for me and my kids (ages 12 & 14) and we all absolutely LOVED it! I used cod instead of the halibut and jalepeno instead of the Fresno chili. Next time I may add green onion to the yogurt sauce. I highly recommend it! We can't wait to make it again.
We were very skeptical about the salsa, considering that it has actual lemon rind in it, however we were pleasantly surprised. I added corriander and lemon juice to the yogurt sauce and omitted all of the salt. Next time I will add a spice (e.g. Cholula or Tobasco) to the sauce as well. We substituted cabbage for the iceburg. It is not necessary to use Halibut, any flakey white fish will do. The dish was very good and it's going into our rotation, but next time we will add some spice to it to make up for the omission of salt.
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