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1
In a small bowl, combine the ancho powder, cumin, garlic, salt, and pepper and stir to mix.
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2
Add the oil and whisk until a loose paste is formed.
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3
Rub the fish with the spice paste and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
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4
Light a charcoal fire or preheat your gas grill on high.
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5
Oil the grills cooking surface.
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6
Let the coals bum down to a medium-hot fire or adjust the gas grill burners to medium-high.
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7
Grill the fish until just cooked through, 3 to 4 minutes per side.
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8
Transfer to a cutting board and coarsely chop.
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9
Divide the tortillas into 2 stacks and wrap each in aluminum foil.
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10
Place on the grill until heated through, about 5 minutes.
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11
In a large bowl, combine the green and red cabbage.
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12
To assemble the tortillas, 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.
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13
Squeeze a wedge of lime over the filling, fold the tortillas, and eat.
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14
Lime-Cilantro Sour Cream Sauce:
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15
Use this sauce in place of tartar sauce or cocktail sauce with other grilled fish, scallops, or shrimp.
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16
Combine all ingredients in a 2-cup measuring cup and whisk until smooth.
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17
Refrigerate up to 4 hours until ready to use.
