Fish Tacos with Cilantro Lime Crema 

Ingredients:

For the Fish:

1 pound white fish fillets (cod, tilapia, or mahi-mahi work well), cut into 1-inch pieces
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
12 small corn or flour tortillas
For the Cilantro Lime Crema:

1 cup sour cream or Greek yogurt
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 clove garlic, minced
1/4 teaspoon salt
For Serving (Optional):

Shredded cabbage
Pico de gallo
Avocado slices
Lime wedges
Instructions:

Prepare the Fish:
In a bowl, combine the olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Add the fish pieces and toss to coat evenly.
Cook the Fish:
Heat a skillet over medium-high heat. Add the seasoned fish and cook for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Remove from heat.
Make the Cilantro Lime Crema:
In a small bowl, mix together the sour cream (or Greek yogurt), chopped cilantro, lime juice, minced garlic, and salt until well combined. Adjust seasoning to taste.
Warm the Tortillas:
In a dry skillet or on a grill, warm the corn or flour tortillas for about 30 seconds on each side until pliable.
Assemble the Tacos:
Place a few pieces of cooked fish on each tortilla. Drizzle with cilantro lime crema and top with shredded cabbage, pico de gallo, avocado slices, and lime wedges if desired.
Serve:
Serve the fish tacos immediately and enjoy this fresh and flavorful dish!