Fish Tacos with Chipotle Crema

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Ingredients

1 large filet of fresh white fish (Cod, Snapper, Mahi Mahi)
2 limes
1 tablespoon olive oil
2 tablespoons water
2 teaspoons Morton & Bassett Ground Cumin
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½ teaspoon Morton & Bassett Chipotle Chili Powder
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½ teaspoon Morton & Bassett Aleppo Pepper
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1 cup sour cream
½ teaspoon salt
½ cup thinly shredded cabbage
¼ cup chopped cilantro
¼ cup diced white onion
8 small tortillas

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Season fish filet with 1 teaspoon cumin, juice from ½ a lime, and salt.
Add olive oil to a hot skillet, and add in the fish. Cook about 5 minutes on each side until a little bit charred.
In a small bowl, combine sour cream, juice from ½ a lime, remaining cumin, chipotle chili powder, aleppo pepper, and 2 tablespoons water. Mix well to combine.
Heat the tortillas over a burner or on a hot skillet. Assemble with the crumbled fish, crema, cabbage, cilantro, and onion. Serve with lime wedges.