Grilled white fish with a smoky chipotle crema and crisp cabbage on corn tortillas.
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In a small bowl, whisk together the sour cream, minced chipotle peppers, and 1 tablespoon of lime juice to create the crema.
Pat the sea bass fillets dry and rub them with olive oil, chili powder, and salt.
Preheat your grill or grill pan to medium-high heat and lightly oil the grates.
Grill the sea bass for 4-5 minutes per side until the fish is opaque and flakes easily with a fork.
While the fish is grilling, lightly toast the corn tortillas on the edge of the grill for 30 seconds per side.
Remove the fish from the grill and break it into large, bite-sized chunks.
Assemble the tacos by placing fish onto each tortilla, followed by a handful of shredded cabbage.
Drizzle with the chipotle crema and garnish with fresh cilantro and a squeeze of remaining lime juice.
