1 1/2 lbs halibut fillets, cut into chunks
2 -3 tablespoons cajun seasoning (I use Tony Chachere’s)
2 cups shredded green cabbage
1 cup shredded red cabbage
1/4 cup cider vinegar (or a vinegar of your choice)
1/4 cup sour cream
6 green onions, chopped
1/2-1 teaspoon salt
8 flour tortillas
1 Put halibut chunks in a bowl; sprinkle with cajun seasoning and toss to coat.
2 Transfer halibut to a well-greased grill wok (the kind with holes in it).
3 Stir-grill over hot coals for 8-10 minutes, tossing while cooking.
4 In a big bowl, add cabbages; mix well.
5 In a smaller bowl, add vinegar, sour cream, green onions, and salt; stir to combine.
6 Add dressing mixture to cabbage; toss to coat well.
7 For each tortilla, fill with 1/3 cup cabbage mixture and 4-5 chunks of halibut; fold up and serve with lemon wedges, salsa, tartar sauce, guacamole, and a pitcher of margaritas.