Authentic Fish Tacos

+/- 1 lb of flaky white fish with skin still on one side, we used haddock last night
1 small red onion
1 small can of chopped green chilis (in the ethnic aisle by the taco shells)
white wine vinegar or apple cider vinegar
a few limes
1 small container of sour cream
1 small head of green cabbage
cumin
chili powder
course salt
fresh cilantro
oregano
olive oil
soft taco shells

First, mix about 1 tbsp cumin, 1 tbsp chili powder, and 1 tbsp oregano. Then add 1 tbsp finely chopped cilantro and a +/- .25 cups of olive oil (enough to make a marinade). Rinse the fish and make several shallow slashes through the skin. Lay the fish in a pan or dish and rub the marinade on both sides. Set the fish back in the refrigerator for at least 30 minutes and up to 2 hours.

Dice up half a small red onion and mix it with a small can of chopped green chilies (drained). Add about 3 tbsp of white wine vinegar, 1 tbsp of sugar, and a sprinkle of course salt. Mix it up, cover it, and put it in the fridge.

Next, mix half a cup of sour cream, juice from half a lime, and a splash of water to make crema (Mexican sour cream sauce). You want this to be thin enough to drizzle over the tacos. Refrigerate until it's time to eat.

Shred half a small head of green cabbage. Put the cabbage in a colander and mix it with a few shakes of course salt. Set the colander aside on a towel or in the sink to drain.

Grill the fish over medium-high heat (make sure to oil the grill surface so the fish doesn't stick). Put the flesh side down first and grill it for 3-5 minutes. Flip it so the skin side is down and grill for another 5-7 minutes. You may need to use two spatulas if you don't have any fancy fish grilling gear (which we don't). Just be careful to keep the fish all in one piece. You can also heat up your taco shells on the outskirts of the grill while you are cooking the fish.

To assemble:Use a fork and flake off some grilled fish onto your tortilla. Add some pickled onion/green chili mixture, shredded cabbage, and crema. We also added some prepared roasted red peppers (they come in a jar in the pickle section of Publix). You could add avocado slices, too. We ate this with corn on the cob. It was soooooo awesome! It would be really great with a tequila-based libation or an ice cold beer.