Grilled Halibut in Tortilla

Method

Let the wooden skewers soak in water for about 30 minutes.
Cut the halibut fillet into slightly large pieces and skewer them onto wooden skewers.
Brush the fish with rapeseed oil and sprinkle with taco seasoning on all sides.
Grill the fish skewers on a hot grill for about 2 minutes on one side, then turn and grill for another 2 minutes. Set aside to rest.
Brush the tortilla wraps with rapeseed oil on one side and quickly grill for 20-30 seconds.
Cut the avocado in half, remove the pit, and slice.
Dice the bell pepper, slice the spring onion, and shred the Napa cabbage into strips.
Finely chop the chili and fresh cilantro.
Combine the bell pepper, spring onion, cabbage, chili, cilantro, and corn.
Squeeze lime juice and mix with honey and rapeseed oil; season with salt and pepper.
Pour the dressing over the salad and toss well.
Place the salad, a fish skewer, and some avocado slices in each tortilla wrap, then remove the wooden skewer.

Tip:If you don't have Napa cabbage, you can use another type of cabbage, such as Chinese cabbage.