Fish Tacos Recipe

In a medium bowl, combine the shredded green cabbage, grated carrot, chopped cilantro, lime juice, and salt. Toss until the vegetables are well coated. Set aside to let the flavors meld.

In another bowl, mix the sour cream, lime juice, and salt to create the lime crema. Stir until smooth and well combined. Refrigerate until ready to use.

Preheat a grill or grill pan over medium-high heat.

In a large bowl, combine the olive oil, lime juice, garlic powder, cumin, salt, and black pepper. Add the fish fillets and coat them evenly with the marinade. Let the fish marinate for about 10 minutes.

Place the marinated fish on the grill and cook for about 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork. Remove from the grill and let it rest for a few minutes before breaking it into chunks.

Warm the corn tortillas on the grill or in a dry skillet for about 30 seconds on each side until pliable.

To assemble, place a few chunks of grilled fish on each tortilla, top with the slaw mixture, and drizzle with the lime crema.

Serve immediately with lime wedges on the side for extra zest.