Fish tacos with cilantro lime sour cream

Ingredients

• 1 pound boneless, skinless fish, such as tilapia or mahi mahi, cut into 2 inch pieces
• 1 tablespoon grapeseed oil (or other neutral tasting - oil)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 minced garlic
• salt and pepper to taste
• 1 package coleslaw mix
• Toppings of your choice such as avocado, tomato, salsa, hot peppers, etc.
• 12 tortillas

Cilantro Lime Sour Cream:

• 1/2 cups low fat sour cream
• 1 lime, finely zested and juiced
• 1/4 cup cilantro, finely chopped

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Preparation

• Combine chii powder, ground cumin, coriander and minced garlic with fish fillets. Add salt and pepper and let marinate for half an hour if you can.
• Combine the oil, chili powder, cumin, coriander, garlic, and salt. Coat the fish with the marinade.
• Grill the fish on the first side over direct heat until firm and well-marked, about 2 minutes.
• Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.
• Alternatively, sautee fish gently in a large skillet for about 5-7 minutes, turning gently so as not to break fish up too much.
• Serve with your choice of toppings.
• Cilantro Lime Sour Cream:
  Combine all ingredients together and let sit so flavours combine.