For the halibut:
Heat a grill pan on high heat. Season the fish with salt and pepper. Rub the grill pan with vegetable oil.
Place the halibut in the hot pan and grill the first side for 4 minutes. Baste the fish with the citrus juice.
Turn the fish and continue to grill until cooked through.
Remove the fish from the pan and allow to cool. Flake the fish and side aside while preparing the salsa.
For the salsa:
Heat a 10-in. nonstick omelette or fry pan on medium heat. Place the tomato, pepper, garlic clove and onion in the pan. Dry roast the ingredients for 8 - 10 minutes or until lightly caramelized.
Combine dry roasted ingredients, chopped chipotle pepper, olive oil, 1/4 c. cilantro and lime juice in a blender. Process until smooth. Mix in the tequila. Season with salt and freshly ground black pepper.
Divide the flaked halibut among the corn tortillas. Spoon salsa onto the fish. Top with cilantro and lime juice.