FOR THE CREMA:
½ cups Chopped Cilantro
¼ cups Chopped Chives
⅓ cups Reduced Fat Sour Cream
¼ cups Mayonnaise
½ Lime, Juiced
1 clove Garlic, Minced
¼ teaspoons Salt
FOR THE FISH TACOS:
2 teaspoons Cumin
1 teaspoon Chili Powder
1-½ teaspoon Coriander
½ teaspoons Cayenne Pepper (Optional)
½ teaspoons Garlic Powder
¼ teaspoons Salt
¼ teaspoons Pepper
1-½ pound Tilapia Fillets, Or Any Other Flaky White Fish
1 Tablespoon Olive Oil, Or Nonstick Cooking Spray
8 whole Corn Tortillas
2 cups Shredded Red Cabbage
Lime Wedges, For Garnish