1 1/2 pounds swai, tilapia, or red snapper fillets
8 (6-inch) corn tortillas
2 cups shredded cabbage
Fresh tomato salsa
Preheat oven to 425°.
To prepare the salsa, combine the first 8 ingredients in a small bowl and set aside.
To prepare the tacos, combine cumin and next 5 ingredients (through garlic powder) in a bowl; sprinkle spice mixture evenly over both sides of the fish. Place fish on a baking sheet coated with cooking spray. Bake in oven for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage, 1 tablespoon sour cream salsa, 1 tablespoon tomato salsa, and a squeeze of lime.