Scoop two tablespoons Better Than Bouillon Garlic Base into a small bowl, and mix with lime juice until well combined. Pour over fish fillets in a bowl or other shallow container and let marinade for 15 minutes.
Heat your grill, then place fillets (with marinade) on a flat grill surface (or a sheet of heavy-duty foil over the grill grates) over the heat source. Cook until the fish can be easily flaked with a fork and visibily cooked through.
Serve the fish on white corn tortillas and top with sour cream, chopped red onions, pico de gallo salsa, cilantro, and sliced red cabbage.