Fish Tacos with great sauce

I'm the first to admit, I have only had one fish taco in my life. So, I don't really know what I'm doing. But I like the way these turned out.
Here goes...

I made the sauce a few days ago. The fish steaks were thawed. And the homemade refried beans I made awhile ago and were also thawed; ready to go. The rice was leftover from another meal and the cilantro was already chopped. The cheese was also shredded and ready. All of this prep made the meal a breeze.

See below for the original recipe:
http://www.delish.com/cooking/recipe-ideas/recipes/a53296/easy-fish-taco-recipe/

I used 3 tilapia steaks and cut the pieces so that they were half as tall; into about the size of a thumb (hopefully that's not gory). I like the fact that there's no heavy breading.
I just used the marinade and cooked the fish as instructed. I didn't do the slaw.

Placing the warmed up refried beans and rice on the table with all of the cold sides, everyone made their own taco - on flour tortillas.

It was marvelous!

The fish taco sauce was really good - nothing was too spicy.
Full disclosure: I did not use capers. I know, the post says that this is the best part of the sauce, but I just didn't want the extra expense.
See below for that recipe:
http://soupaddict.com/2009/06/wickedly-good-fish-taco-sauce/