SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Brush oil evenly onto both sides of fish. For rub, in a small bowl stir together chili powder, cumin, salt, and pepper. Sprinkle rub over both sides of fish; rub in with your fingers.
2. For chipotle cream, in another small bowl stir together sour cream and chopped chipotle pepper; set aside. Wrap tortillas tightly in foil.
3. For a charcoal grill, grill fish and tortilla packet on the greased rack of an uncovered grill directly over medium coals for 4 to 6 minutes or until fish begins to flake when tested with a fork and tortillas are heated through, turning fish and tortilla packet once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish and tortilla packet on greased grill rack over heat. Cover and grill as directed.)
4. Using a fork, break fish into pieces. Fill warm tortillas evenly with cabbage, fish, and, if desired, avocado slices. Serve with fresh salsa, chipotle cream, lime wedges, and, if desired, cilantro.