Season the halibut pieces with the salt, pepper and cumin.

Heat a heavy large brazier pot with 1/2 the canola oil.

Divide the halibut into small batches and sear quickly in the hot oil. Cool the seared halibut before mixing.

In a separate sauté pan, heat the other half of the canola oil, until nearly smoking.

Sauté the bell peppers, red onion, garlic, chipotles, poblanos, jalapeños, green onion and tomatoes in the oil very quickly. Add the cilantro, salt, pepper and lime juice.

Remove from the stove and cool. When both are cooled, mix the vegetables with the halibut.

Heat each tortilla on the flat top until softened. (Do not crisp and only do a few at a time to prevent them becoming too brittle to handle).

Place 4 oz. of the halibut mixture down the middle of the tortilla and roll up into a tight cylinder.

Trim each end square and wrap each roll in platic wrap. Chill well.

Remove the plastic wrap and affix with two toothpicks to keep from opening in the fryer.

Fry