Grilled halibut tacos with white sauce

Mix two tablespoons of oil, the juice of a lime and a clove of garlic; add smoked paprika, chipotle chili powder, cumin, salt and pepper and mix. The oil makes it stick to the fish.

Cut the halibut into little fingers and coat in the marinade.

Refrigerate half an hour to an hour; no longer or it gets mushy.

For the white sauce, mix mayo with the juice of half a lime, a little cumin, some garlic, a splash of hot sauce, salt and pepper.

Thin with a little water or milk until squeezable rather than aioli-thick; put in a squeeze bottle.

Heat the grill.

Spray a rack set on top of the grill and grill the fish fingers; they are thin and cook fast, about a couple of minutes a side.

Spread Japanese mayonnaise on a tortilla and grill it for marks until puffy; close the lid to help the fish cook.

Move the fish to the cooler side when done.

Build the taco: green angel hair cabbage, fish, tomato, white onion, white sauce from the squeeze bottle, cilantro and a lime wedge.