In a bowl, combine corn, black beans, cilantro, bell pepper, Cholula, and jalapeno. Hold refrigerated for service.
Chili & Lime Crema
In a bowl, combine sour cream and Cholula. Whisk well and refrigerate for service.
Prep
In a bowl, combine Cholula, oil, and juice. Whisk until mixed.
Add fish pieces and marinate for 2-4 hours.
Remove from marinade and discard excess. Hold refrigerated for service.
Service
Set grill to medium-high. For service, grill 2 pieces of fish on a well-oiled grill until fully cooked. Lightly grill 2 tortillas.
Plate tortillas in taco holders and place 3 tablespoons of cabbage in the center of each. Top with 3 tablespoons salsa, a piece of grilled fish, and drizzle with 1/2 teaspoon crema.
Garnish with a cilantro sprig and lime wedge. Serve immediately.
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