Thank you to Crowd Cow for the halibut that inspired this recipe.
Set the EGG for direct cooking without the convEGGtor at 450°F/232°C.
Coat the halibut with canola oil and season with Big Green Egg Ancho Chili & Coffee Seasoning, salt, and cumin. Place the fish on the cast iron cooking grid and grill until the internal temperature reaches 145°F/63°C. Remove the fish from the EGG and let rest for 5-10 minutes. Grill the tortillas lightly and remove them from the EGG.
Shred the fish and fill each tortilla with equal amounts of fish. Top with cabbage, cilantro, aioli, and Cotija cheese. Don’t forget to squeeze lime juice over the taco and enjoy!
Mix together all the ingredients for the aioli and set aside.