• 1 cup

  sour cream

  see savings

  
• 1/2 cup

  mayonnaise

  see savings

  
• 3 tablespoons

  minced fresh cilantro

  see savings

  
•  

  Grated zest of 1 lime

  see savings

  
• 1 tablespoon

  fresh lime juice

  see savings

  

• 2 teaspoons

  ground ancho chile powder

  see savings

  
• 1/2 teaspoon

  ground cumin

  see savings

  
• 3 cloves

  garlic, minced

  see savings

  
• 1/2 teaspoon

  kosher salt

  see savings

  
• 1/4 teaspoon

  freshly ground black pepper

  see savings

  
• 2 tablespoons

  olive oil

  see savings

  
• 3 pounds

  firm-fleshed whitefish fillets (halibut, snapper, mahi-mahi, cod)

  see savings

  
• 2 dozen

  6-inch corn tortillas

  see savings

  
• 2-1/2 cups

  shredded green cabbage

  see savings

  
• 2-1/2 cups

  shredded red cabbage

  see savings

  
•  

  Pico de Gallo

  see savings

  
• 4 

  limes, quartered

  see savings

  

To make the lime-cilantro sour cream sauce

Combine all the ingredients in a 2-cup measuring cup and whisk until smooth. Refrigerate up to 4 hours until ready to use.

To make the tacos

In a small bowl, combine the ancho powder, cumin, garlic, salt, and pepper and stir to mix. Add the oil and whisk until a loose paste is formed. Rub the fish with the spice paste and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.

Light a charcoal fire or preheat your gas grill on high. Oil the grill's cooking surface. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium-high.

Grill the fish until just cooked through, 3 to 4 minutes per side. Transfer to a cutting board and coarsely chop.

Divide the tortillas into 2 stacks and wrap each in aluminum foil. Place on the grill until heated through, about 5 minutes.

In a large bowl, combine the green and red cabbage.

To assemble the tacos, take 2 tortillas, top it with chunks of fish, a dollop of the sauce, a spoonful of the Pico de Gallo, and some of the cabbage. Squeeze a wedge of lime over the filling, fold the tortillas, and eat.