Fish Tacos

Thanks to our friend who fishes in and around the San Francisco Bay, we are enjoying fresh halibut. He's even kind enough to fillet it for us.
A light marinade, a few minutes in the skillet or on the grill, and lovely light, flaky meaty chunks are ready to plate.
With halibut leftovers, fish tacos are my new favorite summer dish. To make:

• Warm a couple little white-corn tortillas in a skillet.
• Add a slice of cheese in the middle of each.
• Lay in an ounce or two of halibut chunks.
• Top with salsa and shredded cabbage, or
• Corn, black bean and red pepper salad.
• Add a dash of ranch dressing or sour cream, or yogurt, to taste.
• Roll the sides in and eat over a plate for the drips.