Season the halibut fillets with salt and black pepper. Set up a breading station with flour in one bowl, beaten eggs in another, and a mixture of cornmeal and a pinch of salt in a third.

Bread the Halibut

Dredge each fillet in flour, then dip into the beaten eggs, and finally coat with the cornmeal mixture. Set aside on a plate.

Fry the Halibut

In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded halibut fillets. Fry for about 3-4 minutes on each side until golden brown and cooked through. Remove and place on paper towels to drain excess oil.

Cook the Plantains

Peel and slice the plantains diagonally. In the same skillet with a bit of leftover oil, fry the plantain slices until golden brown and caramelized, about 2-3 minutes on each side. Remove and drain on paper towels.

Assemble the Tacos

Warm the tortillas in a dry skillet or microwave. Layer each tortilla with a few pieces of fried halibut, a scoop of cooked rice, black beans, fried plantains, slices of avocado, and a generous spoonful of pico de gallo salsa.

Serve

Serve the tacos immediately with lime wedges on the side for extra flavor.