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Make the pico de gallo, then set it aside.
Make a white salsa by mixing the sour cream, chipotle, and salt in a small bowl. Refrigerate.
With a sharp knife, cut the cabbage into thin shreds. Cut the limes into quarters. Place them both on your dining table.
Warm the tortillas.
Set the table. Put out all the toppings except the avocado before you start cooking the fish.
Season the fish. Spread the raw fish fillets on a plate, check for bones, and remove any if you feel them. Then sprinkle the fish with oil and lime juice. Dust the fish liberally with the ancho powder, salt, and pepper. Let sit for 10 minutes in the refrigerator.
Fire up. Set up your grill for medium-high heat. Oil the fish well so it will not stick, then grill it directly over a medium high heat for 4 minutes on one side. Flip it, and grill for another minute or three on the second side.
Assemble and Serve. Cut the avocado in half. Remove the pit and scoop out the flesh. Slice it and place it on a plate near the other toppings. Squeeze some lime juice over it to help prevent browning. Serve by scooping about ¼ pound of fish into the center of a warm tortilla, add the toppings of your choice, and a generous squeeze of lime juice.