Ingredients
Fillets tilapia, red snapper or orange roughly (4), finely chopped garlic (1tbsp), chili powder (1/4tsp0, fresh lime juice (3/4), olive oil (1/2c).
Salsa Fresca:- Seeded and chopped ripe tomatoes (3), olive oil (1tbsp), lime juice (1tbsp), chopped cilantro (2tbsp), seeded and diced Serrano chile (1), diced red onion (1/2c), salt and pepper, shredded cabbage (2c), tortilla of 6 inch (12), lime juice (1tbsp), heavy cream or crème fraiche (1/2c), finely chopped chipotle chiles in adobo sauce (2).

Method of preparation:-
Take a non reactive bowl, mix olive oil, lime juice, chili powder and garlic in the bowl. Add fish in it and keep it to marinte for about 30 minutes but not more than 2 hours. Take a medium bowl, mix all the salsa ingredients. Keep it aside for atleast 30 minutes to allow the flavor to blend. Strain the chipotle in a small bowl, discard the seeds. Mix the cream or crème fraiche and 1 tablespoon of lime juice in the bowl with chipotle. Keep the bowl aside. Preheat the barbecue grill. Drain the fish from the marinade, sprinkle it with salt and pepper and then cook it on the grill until it gets cooked. Cut it into strips and place it on warm plate. Wrap the tortillas in the clean and wet dish towel. Then place the wrapped tortillas in microwave oven and heat them on high until get hot and soft for about 1 to 2 minutes. To serve , place the warm fish, corn tortillas, chipotle, salsa fresco and cabbage in separate dishes. Person make their own tacos by addings the ingredients of their choice.

Number of servings – 6