Prep Time: 15 Mins (Marinade time of 30 minutes)
Cook Time: About 3-5 Mins per side or until fish is just opaque in center
1 tablespoon vegetable oil
1 tablespoon lime juice
½ teaspoon dried oregano
¼ teaspoon ground cumin
1 garlic clove, minced
1 pound of white, flaky fish (redfish, bass, walleye, mahi-mahi, etc.)
8 flour tortillas
Combine the oil, lime juice, oregano, cumin, and garlic in a medium bowl. Add the fish filets and coat them well with the marinade. Marinate in refrigerator for 30 minutes.
Drain, saving the marinade. Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side, turning once and brushing with reserved marinade.
Discard the remaining marinade. Divide the fish among the tortillas. Top with salsa, sour cream and any other extras you would like.
Fold the bottom edge of the tortilla towards the center. Fold the right and left sides over the the fish, and fold down the top edge. Serve with additional salsa and guacamole.