Switch up how you do taco night! Our tasty take on Baja Fish Tacos with a Cilantro Cream combines flakey white fish fillets, crisp cabbage and a flavorful cream with a bit of a kick.
Prepare rice according to package directions. Preheat grill pan over medium high heat.
In a small bowl combine sour cream, mayonnaise, cilantro and lime juice. Set aside.
In a medium skillet, heat the olive oil on medium heat. Add black beans, corn, and bell peppers for 2 minutes.
In a small bowl combine ancho chili powder, garlic powder, salt, cumin and 1 tablespoon oil. Rub chili paste mixture over fish filets.
Brush remaining oil in grill pan and add fish filets. Grill just until fish begins to flake, about 2-3 minutes per side, depending on thickness of fish. Remove fish to cutting board and roughly chop. In a medium bowl combine rice, black beans, corn, bell peppers, and fish.
Warm corn tortillas and spread with a little cilantro cream sauce. Top with rice mixture, shredded cabbage, and drizzle with additional sauce. Serve with lime wedges and garnish with additional cilantro, if desired.