First make your guacamole, I went with a simple version. I crushed the avocado and tomato together along with 1 Tbsp. of the lime juice and 1 Tbsp. of the Cumin. There are way fancier versions, but I was tired and had just gotten home.

Now your sour cream sauce, mix the mayo and greek yogurt together with the olive oil. And you are all set. Or, of course, use actual sour cream if you have it on hand.

Put 1 Tbsp. of the cumin, parsley flakes, salt, pepper, and the lime juice on your fish. Make sure the fish is coated well.

Get your grill nice and hot, a hot grill is crucial to your fish not sticking to everything. Then once your grill is hot, spray some of the cooking spray on the grates, this will make some flames come up for a little bit, but it'll make sure nothing sticks.

Put the fish on the grill, skin side down. Cook for about 5 minutes on each side, it's okay if the skin burns. You are going to remove it anyway prior to plating. Once your fish is a nice brownish/cream color all over, you can remove it from the grill. This should take between 10-15 minutes total.

Now that all your main ingredients are ready, get your tortillas ready. Brush some olive oil onto your tortilla. Heat up your pan, and once it's hot add the tortilla. It should puff up after about 30 seconds, make sure you don't burn the bread. The goal is to just to make it pillowy and soft.

Slice your cheddar slices, or use shredded cheese obviously if you have it.

And assemble your taco however you like.

Enjoy!