Notes from the Test Kitchen:
The marinade for the fish was really tasty. The chipotle crema topped these tacos off really nicely. This is a great dish to serve the next time you have a group of friends over.
In a large freezer bag or small baking dish combine garlic, cumin, chili powder, oregano, lime juice and olive oil add fish and marinate for 30 minutes.
For Crema: In a small bowl combine crema, chipotle, cilantro, lime juice and salt to taste. Cover and chill until your ready to serve.
For outdoor grilling: Grill fillets over medium hot coals skin side down for 3 minutes, flip and cook an additional 3 minutes until opaque.
For indoor grilling: Preheat a ridged cast iron grill pan to medium heat. Cook fillets skin side down for 3 minutes, flip and cook an additional 3 minutes until opaque or preheat broiler place fish 4-6 inches from broiler and cook 3 minutes per side until opaque.
Serve hot on warmed tortillas topped with cabbage, pico de gallo, avocado, cheese, chipotle crema and fresh lime juice.