1 pound lean white fish fillets (tilapia, halibut, mahi mahi, snapper, cod)
salt and freshly ground black pepper
2 Tablespoons oil (vegetable or canola oil)
1 small lime, juiced
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
8 soft taco sized tortillas
1/2 cup sour cream
1/4 cup mayonnaise
1 small lime, juiced
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon salt
1 teaspoon sriracha hot sauce , or to taste
Pico de gallo
Cotija cheese
Shredded cabbage
fresh cilantro
avocado
lime wedges
red onion
hot sauce
Directions
Season the fish with a little salt and pepper on both sides.
In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne.
Add fish to a large zip lock bag and pour the marinade over fish. Seal bag and allow fish to marinade for 20-30 minutes.
Preheat grill to medium-high heat. Brush grill grates with oil and grill fish filets for about 3-4 minutes on each side (cook time will vary depending on thickness of fish), flipping only once.
Add the tortillas to the grill and warm for about 15 seconds on each side.
Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces.
Serve on warm tortillas, topped with cabbage, pico de gallo, sauce and other desired toppings.
