2 pounds halibut or other firm, sustainable white fish
Olive oil cooking spray
Seafood seasoning, such as Old Bay, for sprinkling
One 8-ounce brick cream cheese or Neufchatel, softened
1 cup sour cream
1 teaspoon ground coriander, 1/3 palmful
1 teaspoon ground cumin, 1/3 palmful
2 small cans diced green chiles, drained
2 cups shredded Monterey Jack cheese
2 to 3 tablespoons chopped fresh cilantro or parsley
2 tablespoons finely chopped fresh dill, or 1 teaspoon dried dill
Kosher salt and ground black pepper
Eight 8-inch flour tortillas, warmed or lightly charred over a flame on the stovetop
1 to 1 1/2 cups heavy cream
1 cup grated Parmigiano-Reggiano
Garnishes: thinly sliced avocado dressed with lime, thinly sliced rings of red onion, chopped fresh parsley or cilantro
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