Grilled Fish Tacos

Ingredients:
1 pound learn white fish fillets (halibut, mahi-mahi mahi-mahi, snapper, cod)
salt and freshly ground black pepper
2 T. oil (olive or avocado)
1 small lime, juiced
1 clove gallic, minced
1 1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. paprika
1/8 tsp. cayenne pepper
8 corn tortillas

Fish Taco Sauce:
1/2 cup sour cream
1/3 c. mayonaise
1 small lime, juiced
1/2 tsp. garlic powder
1/2 tsp. cumin
1/4 tsp. salt
1 tsp sriracha hot sauce, or to taste

Toppings:
pico de gallo
cotija cheese
shredded cabbage
fresh cilantro
avocado
lime wedges
red onion
hot sauce

Instructions

1. Season the fish with a little salt and pepper on both sides.
2. In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne. 
3. Add fish to a large ziplock bag and pour the marinade over fish. Seal bag and allow fish to marinade for 20-30 minutes. 
4. 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.  
5. Add the corn tortillas to the grill and warm for about 15 seconds on each side.  
6. Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces. 
7. Serve on warm tortillas, topped with cabbage, pico de gallo, sauce and other desired toppings. 
8. Serve with a side of Authentic Mexican rice.