1/4 c. lime juice
1/4 c. water
3/4 tsp. salt
8 oz. halibut, finely chopped
Oil for frying
8 corn tortillas
2 avocados, peeled & pitted
1 tbsp. cream
1 tbsp. milk
4 chilies serrano, thinly sliced
4 green onions, thinly sliced

Combine lime juice, water and 1/2 teaspoon salt in a glass bowl. Soak fish in this mixture for 5 hours, refrigerated, stirring occasionally.

Heat 1/2" oil in a small skillet and fry the tortillas until they are golden brown, about 2 minutes.

Mash avocados and add the cream, milk and 1/4 teaspoon salt. Drain the fish and pat dry. On each tortilla, spread a little of the avocado, then some of the fish. Garnish with chili and green onion. Serves 6.