Grilled Fish Tacos

4-6 tilapia fillets (or any other firm, white fish you like)

juice of 1 lime

1 tsp chili powder

1 tsp onion powder

1 tsp garlic powder

1 tsp cumin

1/2 tsp kosher (coarse) salt

1/2 tsp black pepper

1/4 tsp cayenne pepper

Copycat Rubio's White Sauce:

1/3 cup mayonnaise

1/3 cup plain yogurt (Greek works great)

Toppings:

tortillas

limes

cabbage

pico de gallo/salsa

cilantro

avocado

Stir the mayonnaise and yogurt together. Place in the refrigerator to chill while the fish marinates.

Stir all the spices together in a small bowl. Pat the fish pieces dry with a paper towel and lay them in a baking dish. Rub the spice mix generously on each spice. Drizzle lime juice over all. Let marinate for a few hours (at least one hour). Make sure your grill is clean, and brush with olive oil. This will keep the fish from sticking. Cook until firm, 2-3 minutes on each side, flipping carefully with tongs. Serve in small tortillas with the white sauce and desired toppings.