Marinate halibut for only 15-20 minutes in orange and lime juice—longer exposure will break down the delicate fish proteins and create a mushy texture instead of tender flesh.

Pat halibut completely dry with paper towels before cooking to achieve a golden sear and prevent steaming, which locks in the citrus flavors better than boiling the surface.

Always zest your oranges and limes before cutting them in half for juice—the zest adds concentrated flavor that fresh juice alone cannot provide and won't separate during cooking.

Make your jalapeño sour cream ahead and chill it well before serving—cold crema provides a perfect cooling contrast to warm fish and prevents the sour cream from breaking or separating.

Warm tortillas directly over a flame or in a skillet just before assembly to make them pliable and enhance their flavor, ensuring they won't tear when filled with moist fish and toppings.