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Remove Skin From Fish And Cut Fish Into 1-In. Cubes. In A Nonstick Skillet, Saute Garlic In Butter And 5 Teaspoons Lime Juice For 30 Seconds. Add Fish And Pepper. Cook For 6-8 Minutes Over Medium Heat Until Fish Flakes Easily With A Fork. Meanwhile, Combine The Sour Cream, Mayonnaise, Hot Pepper Sauce And Remaining Lime Juice. Place As Spoonful Of Fish On Each Tortilla. Top Each With Lettuce, Tomato And Sour Cream Sauce; Fold Over.
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