Fish Tacos with Creamy Cilantro & Green Chile Sauce

From Cookin' Canuck

*I thought these were so good, though better the second day.  The corn tortillas doubled-up were a bit much for me, but if you fry them for just a few minutes and use only 1 instead of 2, they are a perfect compliment to the delicate fish.  Honestly, my kids didn't really go for the tacos, but they ate the fish!  I really liked the creamy sauce...I must.
  

• Sauce:
  1/3 cup light mayonnaise
  1/2 cup reduced-fat sour cream
  2 tbsp skim milk
  2 oz. canned diced green chiles
  2 tbsp fresh lime juice
  1/2 tsp ground cumin
  1/4 tsp kosher salt
  1/4 cup chopped fresh cilantro
  Fish:
  3/4 tsp chili powder
  3/4 tsp ground cumin
  1/4 tsp kosher salt
  4 fillets (4 oz. each) firm white fish, such as Mahi Mahi or halibut
  1 tbsp canola oil
  16 corn tortillas
  3 oz. Cotija or queso fresco cheese, crumbled
  1/2 small green cabbage, cut into shreds
  2 medium tomatoes, diced
  Sauce:
  In the bowl of a food processor, puree mayonnaise, sour cream, milk, diced chiles, lime juice, cumin and salt until smooth. Add cilantro and pulse until just combined.
  Fish:
  In a small bowl, mix chili powder, cumin and salt. Pat the fish fillets with paper towel to remove excess moisture. Rub both sides of each fish fillet with spice mixture.
  Heat canola oil in a large nonstick skillet set over medium-high heat. Add fish fillets and cook on both sides until fish is just opaque. The time will vary depending on thickness of the fillets.  The halibut fillets I used took about 4 minutes per side.
  Remove fish from skillet, let cool slightly and gently pull apart with your hands to form strips.
  Wrap tortillas in foil and warm on lowest setting of the oven. Using 2 corn tortillas for each taco, fill with fish, cheese, cabbage, tomato and desired amount of sauce. Serve.
  Makes 8 tacos (2 per person).