Step 1

Preheat the oven to 375°.  Place a metal rack over a baking sheet and spray the rack with vegetable spray.  Set aside.

Step 2

In a shallow bowl, whisk together the cornmeal, Wondra flour, cumin, chili powder, salt and pepper.  Set aside.

Step 3

Cut the fish fillets into fingers and brush with the olive oil.  Toss the fish fingers a few at a time into the flour mixture until well coated.  Transfer fish to the baking rack.  Spray the top of the fish lightly with vegetable spray.  Bake for 15-20 minutes or until golden and done.

Step 4

In a blender, combine the cilantro, garlic and lime zest.  Pulse until finely chopped.  Add the sour cream and blend until garlic and herbs are well incorporated and crema is slightly green in tint.  Transfer to a serving bowl and keep refrigerated until ready to eat.

Step 5

To build the tacos, fill the tortilla with 1-2 pieces of crispy fish and top with shredded cabbage, sprigs of cilantro, queso fresco, salsa verde and Tangy Garlic Herb Crema