Thaw the fish, if frozen. Rinse and pat dry. Cut into 2 x 3-inch fillets.
In a resealable plastic bag combine olive oil, garlic, cumin, chili powder, and salt; add fish.
Seal bag and turn to coat shrimp; chill 30 minutes.
The Red Cabbage Slaw
In a small bowl, whisk together orange juice, vinegar, oil, and honey until combined.
In a large bowl, add cabbage and onion. Pour dressing over cabbage and onion.
Toss the cabbage, carrots, and onion in the dressing and coat well.
Fold in salt, pepper, and cilantro.
Allow the slaw to sit at room temperature for at least 20 minutes, or cover with plastic wrap and refrigerate for 3 hours before serving.
Chipotle Sour Cream
In a small bowl mix the sour cream and chipotle pepper and adobo sauce, until well blended.
Place inside the refrigerator until needed.
Sear the Fish
Heat a large cast iron pan over medium-high heat. Add the fish fillets to the pan (do not overcrowd the pan). Once you add your fish to the pan, let it be. It is so tempting to nudge and rearrange the fillets, but DON’T! Disturbing the fish will prevent the crust from forming—and that crust is where all the flavor is. Resist the urge, for two minutes. Then you can start checking the fish. When you can gently lift a corner with a spatula to see if the bottom is browned and it is brown, you’re ready to flip the fillets. If you are using the recommended 2 x 3-inch pieces, then it will take about 3-5 minutes on the first side and about 2 to 3 minutes on the second side.
When the fish fillets are golden brown with white flaky meat, remove from the pan and gather up your tortillas & toppings.
Heat them on a grill, over an open flame on a gas stove as shown here, or in a hot skillet on the stove top.
Turn them when small brown spots appear.
For fast, crisp tortillas, sprinkle with salt, place them in a single layer between dry paper towels, and microwave 20-seconds. If not crisp, do 10-second increments until crisp.
For yummy, crunchy tortillas, lightly coat them with vegetable oil, sprinkle with salt, and bake in a single layer in a 450-degree F oven until brown and crisp.
Spread tortillas with chipotle sour cream.
Top the sour cream coated tortilla with a couple pieces of fish. Add some slaw on top of the fish.
Garnish with a sprinkle with cilantro and squeeze on some fresh lime juice.
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