Based on a recipe found here.
FISH TACOS
24 small corn tortillas
1-1/2 lb. white fish
1/2 tsp. cumin
1/2 tsp. cayenne pepper
1 tsp. salt
1/4 tsp. black pepper
1 Tbsp. olive oil
1 Tbsp. butter
1 small package angel hair shredded cabbage
2 medium avocados, sliced (or basic guacamole)
2 tomatoes, diced
1/2 diced red onion
1/2 bunch cilantro, chopped
4 oz. cotija cheese, crumbled
1 lime, cut into wedges
1/2 c. sour cream
1/3 c. mayonnaise
2 Tbsp. lime juice
1 tsp. garlic powder
2 tsp. Sriracha sauce
Preheat grill to approximately 375 degrees. Lightly spray sheet of aluminum foil with oil. In small dish combine cumin, cayenne pepper, salt and pepper. Sprinkle over fish. Place fish on foil and drizzle with olive oil and place small pat of butter on each piece. Place foil with fish on grill and cook for 8-12 minutes.
Combine sour cream, mayonnaise, lime juice, garlic powder and Sriracha to create taco sauce.
Heat tortillas in dry skillet over medium heat. Assemble tacos with fish, cabbage, avocado, tomato, onion, cilantro, cheese and sauce. Squeeze lime wedge over the top.
