YIELD: 4 servings

1 tsp. dried oregano leaves
1 tsp. chili powder
1/8 tsp. salt
4 pollock or tilapia fillets (about 1 lb.)
1 small bulb fresh fennel, very thinly sliced
2 Tbsps. lime juice
2 Tbsps. sour cream
1 Tbsp. chopped fresh cilantro
8 corn tortillas (6-inch)
2 plum tomatoes, sliced
1 seedless orange, peeled and sectioned

1. Mix oregano, chili powder and salt. Cut each fish fillet in half lengthwise. Place in shallow glass dish. Coat fish on both sides with spice mixture. Cover. Refrigerate up to 1 hour to marinade.
2. Meanwhile, mix lime juice, sour cream and chopped cilantro until well-blended. Add fennel; toss to coat well. Refrigerate until ready to serve.
3. Preheat greased grill to medium. Grill fish 4 minutes on each side or until fish flakes easily with fork. Meanwhile, grill tortillas 1 minute or until just warmed, turning after 30 seconds. Wrap in foil or towel to keep warm.
4. To serve, top each tortilla with fennel slaw, fish, tomato slices and orange sections. Serve immediately.