Page 203 - My Cookbook

Combine vinegar, sugar and 11⁄2 tsp salt. Add cabbage; toss to coat. Let stand 15 minutes. Fold in 1⁄2 cup cilantro.
Combine tequila, 1 Tbsp cumin, 2 tsp garlic, juice of 1 lime, and salt and pepper to taste. Add fish. Let stand 5 minutes.
Preheat grill to high. Oil surface of grill.
Divide fish among 8 (12-inch) skewers (presoak wooden skewers, if using). Grill fish 4 minutes, turning to cook evenly, or until done. Set aside on a platter. Warm tortillas on grill, 1-2 minutes per side. Wrap tortillas in a kitchen towel to keep warm.
To assemble, double up tortillas for a total of 8 tacos. Drizzle with crema. Top evenly with strained cabbage mixture and fish. Drizzle with more crema. Garnish with cotija and hot sauce. Cut remaining lime into wedges; serve with tacos.