Fish Tacos with Cilantro Lime Sour Cream

I love fish tacos.  They are simple and fast to prepare and are perfect for a busy weeknight.  Sorry...no time to elaborate tonight...must make fish tacos

1 pound boneless, skinless fish, such as tilapia or mahi mahi, cut into 2 inch pieces
1 tbsp grapeseed oil (or other neutral tasting oil)
2 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1 minced garlic
salt and pepper to taste
1 package coleslaw mix
Toppings of your choice such as avocado, tomato, salsa, hot peppers, etc.
12 tortillas

Directions:

Combine chii powder, ground cumin, coriander and minced garlic with fish fillets. Add salt and pepper and let marinate for half an hour if you can.

Combine the oil, chili powder, cumin, coriander, garlic, and salt. Coat the fish with the marinade. Grill the fish on the first side over direct heat until firm and well-marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more. Alternatively, sautee fish gently in a large skillet for about 5-7 minutes, turning gently so as not to break fish up too much.

Serve with your choice of toppings.

Cilantro Lime Sour Cream

1/2 cups low fat sour cream
1 lime, finely zested and juiced
1/4 cup cilantro, finely chopped
Combine all ingredients together and let sit so flavours combine.