How to Make Spiced Fish Wraps
1.Combine garlic, cumin, 1 tablespoon chili powder, and 3/4 teaspoon salt in a small bowl.
2.Stir in lime juice and vinegar. Whisk in sour cream and mayonnaise.
3.Slowly drizzle in 1/4 cup olive oil, whisking constantly.
4.Stir in bell pepper, carrot, and red onion. Cover and chill at least 30 minutes.
5.Brush fish with remaining 2 tablespoons olive oil, and rub with remaining 2 tablespoons chili powder and kosher salt to taste.
6.Grill fish over medium-high heat (350° to 400°) for 3 to 4 minutes on each side or until fish flakes easily when tested with a fork.
7.While fish cooks, wrap tortillas in damp paper towels; microwave on high 1 minute or until pliable.
8.Using a slotted spoon, transfer bell pepper mixture from the dressing to a large bowl. Stir in cilantro and serrano chiles, if desired.
9.Add cabbage, and toss thoroughly, adding additional dressing if desired.
10.Spread tortillas evenly with guacamole, leaving a 3-inch border at the bottom.
11.Top evenly with fish, slaw, cheese, and pepitas. Fold the bottom edge up, and roll from one side to the other, encasing the filling.