For the fish: pick a wild raised white fish, such a talapia, cod, or halibut.
Sprinkle fish with kosher salt and pepper. Squeeze some fresh lime juice over each fillet. Brush grill lightly with olive oil then place fish on grill, turning once, and cook until fish is flaky. (Depending on thickness of fish, this could take as little as 3-4 minutes per side.) Put to side.
Pico de Gallo salsa (enough to top approx 4-6 tacos)
1 cup of diced tomatoes (seeds removed)
1/4 cup diced yellow onion
1/4 cup diced fresh cilantro
Mix all ingredients in a bowl.
Sour Cream Sauce
1/4 cup sour cream
enough water to make sour cream pourable
season with garlic powder, kosher salt, pepper, and mexican hot sauce to taste
Grilled Mango Corn Salsa (enough to top approx 4 tacos)
1 cob of grilled corn
1/2 a large grilled jalapeño, diced
1 mango diced (this can be grilled or ungrilled)
lime juice from 1/2 a lime
dash of kosher salt
dash of cumin
Shave corn off the cob and mix all ingredients together. While mixing, lightly mash mango.
Assemble the tacos:
Warm your favorite tortilla and top with a layer of the grilled fish. Top the fish with thinly sliced green cabbage, then top with either the pico de gallo salsa and cream sauce, OR with the grilled mango corn salsa and red onions.