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1
Finely grate the zest of one of the limes and add it to the bowl of a mini food processor.
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2
Squeeze in the juice of the lime and add the garlic, cilantro, coarsely chopped scallions, cumin and 1 teaspoon salt and pulse until roughly chopped.
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3
Add 2 tablespoons of the olive oil and 1 tablespoon water and continue to pulse until the mixture becomes a chunky sauce.
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4
Toss the halibut in a bowl with all but 1 tablespoon of the sauce and let marinate for 10 to 15 minutes while you prepare the cabbage and the sour cream.
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5
In a large bowl, toss the remaining 1 tablespoon cilantro sauce with the cabbage, finely chopped scallions, the juice of the second lime, 1 tablespoon of the olive oil and 1/2 teaspoon kosher salt.
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6
In a small bowl, stir together the sour cream, the juice of the remaining lime and a pinch of salt.
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7
Heat a large nonstick skillet over medium-high heat.
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8
Add half of the remaining 1 tablespoon olive oil.
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9
Add about half of the fish, so the pieces are in a single layer, and cook, turning, until the fish is just opaque and flakes easily with a fork, about 4 minutes.
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10
Transfer the fish to a plate and cook the remaining fish with the remaining oil.
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11
Divide the fish among the tortillas and top with cabbage.
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12
Serve with the sour cream and salsa verde on the side
