Spicy Caribbean Fish Tacos with Mango Salsa

1.In a small bowl, combine ground cumin, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper to create the Caribbean spice mix.

2.Pat the fish fillets dry with paper towels. Rub both sides of each fillet evenly with olive oil, then sprinkle the Caribbean spice mix over them, pressing gently to adhere.

3.Preheat a grill or grill pan over medium-high heat. Once hot, place the fish fillets on the grill and cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.

4.While the fish cooks, prepare the mango salsa by combining diced mango, red bell pepper, red onion, jalapeño, and cilantro in a medium bowl. Add lime juice and a pinch of salt, then gently toss to combine. Set aside to let flavors meld.

5.In a small bowl, mix sour cream, mayonnaise, honey, and lime juice to create a tangy sauce. Adjust seasoning if needed.

6.Warm the corn tortillas on the grill or in a dry skillet for about 30 seconds per side until pliable and slightly charred.

7.To assemble the tacos, spread a spoonful of the tangy sauce on each tortilla, add a grilled fish fillet, top with shredded red cabbage, and finish with a generous scoop of mango salsa.

8.Serve immediately with lime wedges on the side for squeezing over the tacos.