Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo

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Tortillas:

Canola or vegetable oil, for brushing on the griddle

16 white corn tortillas

Fish:

1 tablespoon chile powder

1 teaspoon garlic salt 

Juice of 1 lime 

4 tablespoons olive oil 

1 1/2 pounds flaky white fish such as mahi mahi or cod, cut into 4-ounce fillets 

Chipotle Sauce:

1 cup mayonnaise

2 tablespoons chopped fresh cilantro 

1 tablespoon honey 

2 canned chipotle chiles in adobo 

Juice of 1 lime 

Pinch kosher salt 

Shredded purple cabbage, for serving

Fresh cilantro, for serving

Pico de Gallo, recipe follows, for serving

Pico de Gallo:

2 ripe large tomatoes, finely diced

1 white onion, finely diced 

1/2 jalapeno, minced 

1/2 bunch fresh cilantro, leaves only, minced 

Juice of 1/2 lime 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper