Rub the fish with chili and cumin powder, sprinkle with pepper and salt.
In a large sauté pan, heat the olive oil and cook the fish for 5 minutes, then flip it and cook for an additional 3 to 4 minutes.
Remove the fish from the pan and cut into strips. Divide the strips among the 8 tortillas, top with the pico de gallo sauce, sprinkle with some cilantro, and give each a squeeze of lime and a dollop of low-fat sour cream, if desired.
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