The chef suggests using what's fresh rather than strict adherence to the recipe. Substitute any fresh firm fish for the salmon. Use local fresh fruits for the fruit salsa.
16 taco shells
1 lb halibut fillet, medium diced
1 lb wild salmon fillet, medium diced
1/2 cup chipotle chiles canned in adobo, pureed
1 cup red onion small diced
1/2 cup olive oil
1 tbsp kosher salt
Fresh Fruit Salsa
1 cup kiwi fruit, small diced
1 cup pineapple,
1 cup mango, small diced
1 cup papaya, small diced
1/2 cup cilantro, chopped
Prepare the fruit salsa by dicing the ingredients small enough to fit into a prepared taco shell — smaller than a fruit salad, but not so small that the fruit turns to mush. Combine the fruit, avocado and cilantro. Refrigerate until ready to use. The holding time is about 24 hours as the fruit starts to break down. Also note that if you intend to prepare the salsa in advance, don't add the avocado until immediately before serving, as avocado turns brown quickly.
Dice the red onion and puree or finely chop the chipotles.
Dice the fish into 1-inch pieces.
Pat fish dry and season with kosher salt. Heat oil in a large nonstick skillet over moderate-high heat. Add the onions and saute them for 1 minute; add the fish and fry for about 3 minutes until just cooked. Add the chipotle chiles, stir for 1 more minute and remove from heat.
Fill taco shells halfway with fish mixture, then top with fruit salsa. (and shredded cabbage)