Grilled Fish Tacos with Corn and Pepitas

Tacos are everybody's favorite mexican food. Let's make them with a twist, substituting the ordinary meat with fish.

• 1 1/2 pounds firm fleshed fish fillet 3/4 inch thick (I like grouper or mahi-mahi)
• olive oil
• 3/4 teaspoon garlic salt
• 1 teaspoon paprika
• 2 ears corn shucked
• 2 tomatoes 1/4" dice
• 2 tablespoons finely chopped cilantro
• 12 corn tortillas
• 2 cups shredded cabbage coleslaw mix works well, too
• 2 limes cut into wedges
• 1/4 cup pepitas or roasted pumpkin seeds

• 1 cup light sour cream
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ancho chili powder substitute with regular chili powder