2poundsmild lean white fish (cod, catfish, mahi mahi, tilapia, snapper)
½teaspoonred chili powder
½teaspoonground black pepper
Salt, to taste
Corn or flour tortillas
Pico de gallo
In a bowl, whisk together all ingredients until smooth. Refrigerate until ready to use.
In a shallow bowl, whisk together oil, lime juice, chili powder, cumin, coriander, paprika, red chili powder, garlic powder, black pepper, and salt. Pat fish dry, then gently cover with marinade and set aside for 20 to 30 minutes.
Heat a lightly greased skillet over medium high heat. Cook fish for 3 to 4 minutes, flip, and cook until done, an additional 3 to 4 minutes (fish is done when it easily flakes with a fork). Remove from heat and set aside.
Warm tortillas. Cut fish into small pieces.
Top tortillas with fish, prepared crema, cabbage, radishes, pico de gallo, and cilantro.