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1
In a shallow dish, combine 2 tablespoons of the EVOO, the chili powder, the juice of 1 lime, and a little salt.
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2
Add the halibut and coat with the mixture.
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3
Let the fish marinate while you start the corn.
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4
Preheat a large skillet over medium-high heat with 2 tablespoons of the EVOO, twice around the pan.
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5
Add the onions, garlic, jalapeno, and a little salt and pepper.
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6
Cook for about 3 minutes, stirring frequently.
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7
Add the corn and chicken stock, bring it up to a bubble, then continue to cook for 2 minutes.
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8
Put the romaine and cilantro in a salad bowl, transfer the hot corn mixture to the bowl, and mix them together so the heat from the corn wilts the romaine.
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9
Wipe the skillet clean and return it to the stovetop over medium-high heat with 2 tablespoons of the EVOO.
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10
Once hot, add the halibut to the skillet and cook it on each side for 4 to 5 minutes, or until cooked through.
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11
Flake the fish into large chunks with a fork, then add it to the bowl with the corn and romaine.
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12
While the fish is cooking, make the avocado dressing.
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13
Cut all around the ripe avocados down to the pit.
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14
Twist and separate the halved fruit.
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15
Remove the pit with a spoon, and then use a spoon to scoop the flesh into the bowl of a food processor.
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16
Add the zest of the 2 limes and the remaining juice of 1 lime to the food processor.
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17
Add the red wine vinegar and some salt.
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18
With the machine running, stream in the remaining 3 tablespoons of EVOO and a couple of shakes of hot sauce.
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19
Stop the processor, taste the dressing, and adjust the seasonings with more salt, pepper, and hot sauce to taste.
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20
Wipe out the skillet you cooked the halibut in.
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21
Place it over high heat and blister the tortillas in the dry pan for a few seconds on each side.
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22
As you remove them from the pan have a clean kitchen towel handy to wrap them in and help keep them warm and soft.
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23
You can also simply wrap the tortillas in a barely damp kitchen towel and heat them in the microwave until they are warm and supple.
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24
To assemble, arrange a pile of the halibut-corn-romaine mixture on a warm tortilla, top it with a spoonful of the avocado dressing, wrap, and roll it up.
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25
Eat and enjoy.
