Classic Baja Fish Tacos

In a small bowl, whisk together 1/2 cup sour cream, 2 tbsp mayonnaise, 1 tbsp lime juice, and 2 tbsp chopped cilantro to make the sauce. Set aside.

In a medium bowl, toss 2 cups shredded red cabbage with 1 tbsp lime juice and 2 tbsp chopped cilantro. Season with a pinch of salt and let rest.

Cut 1 lb of fish fillets into 1-inch strips. In a shallow dish, combine 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp salt. Toss the fish strips in the spice mixture until evenly coated.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook the spiced fish strips for 2 to 3 minutes per side until opaque and easily flaked with a fork.

Warm 8 corn tortillas in a dry skillet or microwave. Assemble the tacos by placing a portion of fish in each tortilla, topping with the cabbage slaw, and drizzling generously with the creamy cilantro-lime sauce.