• Preheat grill to medium-high heat. In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, salt, and pepper. Brush this mixture over both sides of the fish fillets.
• Place fish on the grill and cook for 4-5 minutes per side or until the fish flakes easily with a fork. Remove from grill and let rest. While the fish is resting, warm the gluten-free corn tortillas on the grill for about 30 seconds on each side.
• In a small bowl, mix together the sour cream, lime juice, lime zest, and salt to make the lime crema.
• Flake the grilled fish into pieces. Assemble the tacos by placing some of the grilled fish onto each tortilla. Top with sliced cabbage, avocado, and cilantro. Drizzle with lime crema and serve immediately.

Tip:

• These tacos are also great with additional toppings like diced tomatoes, sliced radishes, or pickled onions. You can make a dairy-free lime crema using cashew cream or coconut yogurt as the base instead of sour cream.