Instructions: 1. Preheat oven or toaster oven to 400 degrees, place fish fillets in a shallow metal baking pan and bake uncovered about 15 minutes or until fish is white and flakes easily with a fork. Break into small pieces with fork and transfer to a medium-sized bowl.

2. While fish is baking, combine mayonnaise, sour cream, lime juice, jalapeno pepper, if desired, and cilantro in a small bowl or small food processor. Pulse briefly to combine if using a food processor, or stir well to combine all ingredients if doing it by hand. Add salt and pepper and more lime juice or jalapeno to taste. Set aside.

3. In another medium-sized bowl, combine the cabbage with the chopped tomatoes. Drizzle the sauce over the top and toss to blend well.

4. In a large nonstick frying pan, coat with canola cooking spray, then heat each of the corn tortillas (recoat frying pan with canola cooking spray before each tortilla) on both sides until nice and soft; set aside.

5. Assemble fish tacos by putting fish, then the cabbage and sauce mixture into each of the tortillas.

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