Oil the Grates and Heat the Grill: Start by setting your grill to medium-high heat, aiming for a temperature between 400-450°F. While it's heating up, take your 2 tbsp vegetable oil and lightly oil the grill grates. You can do this by dipping a paper towel in the oil, holding it with tongs, and carefully wiping down the hot grates. This step is essential for preventing the fish from sticking.
Coat Fish with Olive Oil and Spices: Pat your 1 lb white fish fillets very dry with paper towels. This helps them get a nice sear and prevents steaming. In a small bowl, whisk together the 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp black pepper, and 1/2 tsp kosher salt until well combined. Using a brush or your hands, brush this seasoned oil mixture evenly over both sides of the fish fillets. Make sure every part of the fish is covered for maximum flavor.
Toss Cabbage with the Creamy Sauce: In a medium bowl, combine the 1 cup shredded red cabbage and 1 cup shredded green cabbage. Add the dressing ingredients: 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tbsp lime juice, and 2 tbsp chopped fresh cilantro. Toss everything together until the cabbage is well coated with the creamy sauce. Give it a taste and adjust lime or salt if needed. Set this aside—it's ready to go when the fish is cooked.
Grill the Fish to 145°F: Once your grill is hot and the grates are oiled, carefully place the seasoned fish fillets directly onto the preheated grates. Grill for 3-4 minutes per side. The cooking time will depend slightly on the thickness of your fillets. You're looking for the fish to flake easily with a fork and reach an internal temperature of 145°F. Using a meat thermometer is the most accurate way to ensure perfect doneness without overcooking. The fish should lift easily from the grates when it's ready to flip.
Warm the Tortillas and Assemble: While the fish is finishing up on the grill, warm your 8 flour tortillas (6-inch). You have a few options: On the grill: Place them directly on the grates for about 30 seconds per side until warm and slightly pliable. In the microwave: Wrap them in a damp paper towel and microwave for 30 seconds. In a dry skillet: Heat a dry skillet over medium heat and warm tortillas for 15-20 seconds per side. To assemble your tacos, place a portion of the warm grilled fish onto a warm tortilla. Break the fish into chunks with a fork if desired. Top with a generous amount of the creamy cabbage slaw. Serve your delicious tacos immediately with the lime wedges for an extra burst of freshness.
