(Serves 3 to 4)
1 pound firm white fish, such as tilapia, snapper, cod, mahi mahi, or catfish
2 medium limes, cut in half
1 medium garlic clove, finely chopped
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
2 tablespoons vegetable oil, plus more for oiling the grill grates
Freshly ground black pepper
1/2 small head of green or red cabbage, cored and thinly sliced
4 stalks of green onion, chopped
1/4 cup coarsely chopped fresh cilantro
6 to 8 soft corn tortillas
1 medium avocado, sliced
3 tablespoons crema or sour cream
Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, and 1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes.
Meanwhile combine the cabbage, green onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil, toss to combine and season with salt and pepper to taste.
Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.
Brush the grates of a grill or grill pan with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill.
Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. Transfer the fish to a plate.
To build the tacos, break up some of the cooked fish, place in a warm tortilla, and top with slaw, avocado and crema. Slice the remaining lime halves into wedges and serve with the tacos. Hot sauce optional!