Heat coals and position oiled grill rack about 5 inches above the fire. Combine oil, lime juice, salt and pepper. Brush mixture over fish while coals are heating. Grill fish for about 8-10 minutes, turning once after five minutes. Do not overcook. The fish is done when center turns opaque.

Cut fish into strips or chunks and place on warmed platter. Pass a stack of heated tortillas and bowls of grilled red onions, chopped cabbage, chopped cilantro, Pico de gallo and Cilantro-Lime dressing.

Pico De Gallo: In a large, nonmetallic bowl, combine one large ripe tomato, finely chopped; 1 small white onion, finely chopped; 1 jalapeno pepper, seeded and minced; 1 clove garlic, minced; 8-10 sprigs chopped cilantro; juice of 1 lime; ¼ teaspoon salt; and freshly ground pepper to taste. Refrigerate until serving time.

Cilantro-Lime dressing: Whisk together ½ cup light sour cream, ½ cup reduced-calorie mayonnaise, 2-3 tablespoons chopped cilantro, juice of 1 lime and 1 small clove garlic, minced. To thin, add up to 1 tablespoon milk.