Grilled Fish Tacos

Inspired by the recipe from chow.com  :

Who am I even? If someone asked me if I liked fish, I'd say no.... but I'm trying! Fish and Chips last week and now Grilled Fish Tacos! I don't think I've ever had so much fish in such a short time span... maybe even ever! Just kidding. I've probably eaten it a handful of times. Today I made healthy Grilled Fish Tacos (quite an opposite to the not so healthy deep fried fish from last week). They were surprisingly good! Nice flavour and easy to make. Will make them again or some rendition of them!

We dressed our tacos with homemade guacamole, pico de gallo and sour cream! 

Makes 5 tacos
Ingredients:
3 Tiliapia fillets (or any other fresh firm white fish)
1/4 tsp cumin
1/4 tsp chili powder
1 tbs vegetable oil (plus more for grill)
Salt & Pepper
3 limes
3 gloves of garlic, chopped or crushed individually
1/2 white onion
1 tomato
1/2 jalapeno (depending on how hot it is!)
small handful of cilantro (bad measurement, sorry)
1 tsp olive oil
1 ripe avocado
5 flour or corn tortillas (we used corn)
Sour Cream

1. Place fish fillets in a bowl or deep dish. Squeeze 1 lime (or 1/2 depending on how big your limes are... mine were small) over it.  Add 1 clove of garlic, cumin, chili powder and vegetable oil. Sprinkle with salt and pepper. Turn fish in marinade until evenly coated. Put in fridge and let marinate for 15-30 minutes. 
2. While the fish is marinating, prepare the guacamole and pico de gallo.  

• Guacamole: cut the avocado in half, take out the pit and remove the skin. In a bowl, mash the avocado until smooth (you can have little chunks.. this isn't fancy guac!). Squeeze in 1 lime. Add 1 clove of garlic, salt and pepper. Mix together.  
• Pico de gallo: dice the tomato and put in a bowl. Dice half an onion and add it to the bowl. Chop up cilantro and add to the polo. Squeeze 1 lime in the bowl. Add one clove of garlic. Add chopped up jalapeno. I got my brother to test the jalapeno before I added it because sometimes they're crazy hot and other times they're not. Mix it all together!

3. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.
4. Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill.
5. Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. (It’s OK if it breaks apart while you’re flipping.) Transfer to a cutting board or plate. Break up the fish.
6. Prepare the taco!  Take the warm tortilla and top with guacamole, fish, pico de gallo, sour cream and a little fresh cilantro. And maybe some hot sauce too!