This is a simple and fantastic quick dinner recipe for grilled fish tacos. I also buy any firm white fish that's on sale (cod, tilapia, red snapper, halibut). Slice fish into medium bite-size pieces or long strips (skin removed) and add to a plate. Adapted from an Epicurious recipe, this dish is less spicy, but has tons of flavor. Baja fish tacos: This is a lighter version of a Baja classic, but those missing the creamy element can drizzle sour cream on the finished taco or add a little mayonnaise to the cabbage slaw. Avocado is also an option. https://www.tasteofhome.com/article/fish-taco-recipe-easy-version Then season both sides liberally with sea salt and chili powder and dust with cornmeal (optional for added crunch). Drizzle with avocado oil and toss to coat.