Ingredients
| 1 | pound lean white fish (tilapia, halibut, mahi mahi, snapper, cod) |
| salt and fresh ground pepper | |
| 2 | tablespoons vegetable or canola oil |
| 2 | small limes, divided |
| 1 | clove garlic |
| 1 1/2 | teaspoons chili powder |
| 1 | teaspoon cumin |
| 1/2 | teaspoon paprika |
| 1/2 | cup sour cream |
| 1/3 | cup mayonnaise |
| 1/2 | teaspoon garlic powder |
| 1/2 | teaspoon cumin |
| 1/4 | teaspoon salt |
| 1 | teaspoon sriracha hot sauce, to taste |
| 8 | white corn tortillas |
| Optional toppings: pico de gallo, shredded cheese, shredded cabbage, fresh cilantro, lime wedges, red onion, hot sauce |
Instructions
Season fish with a little salt and pepper. In a mixing bowl mix oil, juice from 1 lime, garlic, chili powder, cumin, paprika and cayenne. Add fish to large zip lock bag and pour marinade over fish. Seal bag and allow to marinate for 20-30 minutes. Combine sour cream, mayonnaise, juice from 1 lime, garlic powder, cumin, salt and hot sauce. Preheat grill to med-high heat. Brush grill grates with oil and grill fish for 3-4 minutes on each side. Flip only once (cook time will depend on thickness of fish). Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces. Serve on warm tortillas, topped with taco sauce and desired toppings. Serves 4
