Fish Tacos with Lime Salsa

For the Lime Crema

• ½ c sour cream (or Greek yogurt)
• 1 Tbsp lime juice

For the Fresh Lime Salsa (or Pico De Gallo)

• 2 large tomatoes, diced
• ½ tsp salt
• ½ c red onion, diced
• 1 jalapeño, seeds removed and diced
• 2 Tbsp fresh cilantro, chopped
• 1 lime, juiced (roughly 3 Tbsp juice)

For the Fish

• 1 tsp cumin
• 1 tsp onion powder
• ½ tsp chili powder
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp ground black pepper
• 1 lb White fish fillets (halibut, grouper, cod), ½-¾ inch thick, skinned

For the Tacos

• 8 (6 inch) corn tortillas
• 1 ½ c cabbage, shredded