Grilled Fish Tacos with Lime-Cilantro Sauce

So many ways to make fish tacos. The Bake likes them deep fried but they are just as good cooked on the grill. A firm white fish is best, I used Cod but Halibut, Snapper, or Mahi Mahi would also work.
Winter salsa, (from previous post) or your favorite Pico de Gallo served along with cream sauce.

Grilled Fish Tacos with Lime-Cilantro Sauce

Lime-Cilantro Sauce:
1/2 cup sour cream
1/3 cup mayo or Vegenaise
2 Tablespoons fresh cilantro, minced
1 zest of lime, grated
1 Tablespoon lime juice
1/2 teaspoon adobo sauce
1 small clove garlic, finely minced
pinch of salt

In a small bowl, combine sour cream, mayo, cilantro, zest and lime juice, adobo sauce, garlic and salt. Whisk and set aside in refrigerator for several hours to allow flavors to meld.

Fish Marinade:
1 pound of cod fish
1 teaspoon ancho chili powder
1/4 teaspoon ground cumin
2 garlic cloves, minced
1/4 teaspoon kosher salt
pinch of black pepper
1 Tablespoon olive oil

6-8 corn tortillas
Winter salsa or Pico de Gallo
2 cups of green cabbage, shredded
wedges of lime
cilantro sprigs

Place fish in a glass dish. In a small bowl combine chili powder, cumin, garlic, salt, pepper, and olive oil. Pour over fish and coat well. Allow to marinate in the refrigerator (about 4 hours).

Wrap tortillas in foil.
Turn grill to medium-high and cook fish about 3-4 minutes a side. Remove from grill and place on a platter, cut into chunks. While fish is grilling, put foil wrapped tortillas on the other side of grill to heat.

To serve tacos, take a warm tortilla and top with pieces of fish, a spoonful of lime-cilantro sauce, a spoonful of salsa, and some cabbage.
Garnish with lime wedges and cilantro sprigs.