6 fajita-size flour tortillas or corn tortillas, warmed
1 (1 ounce) package chicken taco spices and seasonings, divided
1/2 cup sour cream
2 to 3 tablespoons milk
1 tablespoon vegetable oil
1 tablespoon lime juice
16 ounces cod or orange roughy filet
Sliced cabbage

Garnishes: lime wedges, sliced olives, salsa, chopped fresh cilantro, shredded cheese.

Sauce: Combine 2 teaspoons chicken taco spices with sour cream and enough milk to thin to pouring consistency; set aside.

Seasoning Paste: Combine remaining chicken taco spices, oil and lime juice. Brush seasoning paste over entire fish. Grill or broil until fish begins to flake easily, about 10 to 12 minutes. Evenly divide fish among tortillas, top with cabbage and sauce, fold and serve with lime wedges and garnishes.

If desired, add coleslaw or a baked potato as a side dish.