Spanish chorizo bits used to crust halibut for a savory, salty flavor profile.
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Pulse the minced Spanish chorizo in a food processor until it reaches a fine, sandy crumb consistency.
In a shallow bowl, combine the chorizo crumbs, panko breadcrumbs, and smoked paprika, mixing thoroughly to ensure even distribution.
Portion the halibut into 3-inch long strips and pat them extremely dry with paper towels to ensure the crust adheres.
Dip the top surface of each halibut strip into the beaten egg whites, then press firmly into the chorizo-panko mixture to create a thick, even crust.
Heat olive oil in a heavy-bottomed cast iron skillet over medium-high heat until shimmering, then place fish crust-side down.
Sear the crust for 2-3 minutes until the chorizo oils release and the crust is golden-brown, then carefully flip and cook for 1-2 minutes on the other side.
Warm the corn tortillas over an open flame until slightly charred and pliable.
Assemble by placing the crusted halibut in the center of the tortilla, drizzling with crème fraîche, and topping with pickled onions and cilantro.
