1-First Step: Mix the marinade In a mixing bowl, whisk together 2 tablespoons vegetable oil, 1 1/2 tablespoons lime juice, 1 minced garlic clove, 1 1/2 teaspoons chili powder, 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1/8 teaspoon cayenne pepper, plus salt and pepper to taste. The mixture should look smooth and smell warm, bright, and a little smoky.

2-Second Step: Marinate the fish Place 1 pound of tilapia, cod, or mahi mahi in a dish or a resealable bag. Pour the marinade over the fish, then turn it gently so every piece is coated. Let it sit for 20 minutes.

3-Third Step: Make the creamy taco sauce While the fish marinates, whisk together 1/4 cup sour cream, 3 tablespoons mayonnaise, 1 tablespoon lime juice, and 1/4 teaspoon garlic powder. Add a small pinch of salt to taste. The sauce should be creamy, tangy, and easy to drizzle or spoon over the tacos.

4-Fourth Step: Cook the fish You can cook the fish in three different ways, depending on what you have available. For pan-frying on the stovetop Heat a skillet over medium-high heat with a thin layer of oil. Once the pan is hot, add the fish and cook for 3 to 4 minutes per side. The fish should turn opaque and flake easily with a fork. For grilling Preheat the grill to medium-high heat. Brush the grates with oil so the fish does not stick. Cook for about 3 minutes per side until the fish is cooked through. For baking in the oven Preheat the oven to 400°F. Line a baking sheet, place the fish on it, and bake for 10 to 15 minutes, or until the fish flakes easily with a fork.

5-Fifth Step: Warm the tortillas and prep the toppings Warm 8 corn tortillas so they bend easily and taste better. You can heat them in a skillet, wrap them in foil in the oven, or warm them directly over a low flame for a little char. Warming them in a bit of oil adds nice flavor and improves the texture. At the same time, get the rest of the toppings ready: – 2 cups shredded purple cabbage – 1 avocado, sliced – 3 tablespoons chopped cilantro leaves – 1/3 cup Cotija cheese, optional

6-Sixth Step: Assemble the tacos Break the cooked fish into bite-size pieces. Add the fish to each warm tortilla, then top with shredded cabbage, avocado slices, cilantro, and Cotija cheese if you are using it. Finish with the creamy sauce.

7-Final Step: Serve right away Serve the tacos hot and fresh with extra lime wedges if you like. These tacos taste best as soon as they are assembled, when the fish is tender and the tortillas are warm.