SAUCE: Add the lime juice and zest to a small blender or mini food processor along with the minced garlic, cilantro, jalapeño, mayo, sour cream, salt pepper, paprika, chili powder, cumin, and garlic powder (see note 1). Pulse or blend until smooth. Give it a quick taste test and adjust as desired (extra jalapeño, extra salt/pepper, etc.)
SLAW: Add the thinly sliced cabbage to a bowl. Toss with half of the sauce and refrigerate to soften. Place the remaining sauce in the fridge to chill while preparing the rest of this dish.
(OPTIONAL) RICE: Bring a large pot of water to a boil. Once boiling, salt the water (I add 1/2 teaspoon fine sea salt). Add the basmati rice and boil for 6 minutes (only basmati rice works well for this cooking method). Drain and transfer to a bowl. Add in the juice and zest of a lime and set aside.
MARINATE FISH: While the rice cooks, add all of the marinade ingredients (3 tablespoons olive oil, lime juice, soy sauce, brown sugar, and seasonings) to a large bowl and whisk to combine. Add fish (completely thawed if frozen) to a shallow dish in a single layer. Spoon marinade evenly over all the fish. Marinate at room temperature for no more than 15-20 minutes.
COOK FISH: Heat the remaining 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Once hot, gently add fish, spooning any leftover marinade over the fish, and cook for about 3 – 4 minutes per side (6-8 minutes total) or until cooked to desired doneness (cook time will vary based on thickness of fish). The fish is done when it flakes easily. Remove fish to a cutting board and let cool slightly before slicing for the tacos.
CHEATER PICO: Dice the cherry tomatoes and add to a bowl. Add the minced cilantro and any leftover jalapeño from the sauce (if desired). Add a pinch of salt and pepper and a squeeze of lime. Toss and set aside.
ASSEMBLY: Char the corn tortillas (See Note 2). Add the slaw and then a spoonful of rice. Add the fish next and pico on top. Top with thinly sliced avocado, extra cilantro if desired and a sprinkle of queso cotija if desired. If not adding the cheese, you may want an extra sprinkle of salt. Drizzle more sauce on top of the tacos and enjoy immediately.