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. 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.