Step 1: Prepare the Slaw

In a large mixing bowl, combine the green and red cabbage, shredded carrots, and chopped cilantro. In a separate bowl, whisk together the mayonnaise (or Greek yogurt), vinegar, lime juice, honey, salt, and pepper. Pour the dressing over the cabbage mixture and toss until evenly coated. Refrigerate while you prepare the fish.

Step 2: Season the Fish

Pat the fish fillets dry with paper towels. In a small bowl, mix the smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Rub this spice mix evenly over both sides of the fish fillets. Drizzle with lime juice and a touch of olive oil.

Step 3: Cook the Fish

Pan-fry Method: Heat olive oil in a skillet over medium-high heat. Cook fish fillets for 3–4 minutes per side, or until flaky and golden brown.

Bake Method: Preheat the oven to 400°F (200°C). Place fish on a lightly oiled baking sheet and bake for 12–15 minutes, or until the fish flakes easily with a fork.

Step 4: Warm the Tortillas

Warm tortillas in a dry skillet over medium heat for 30 seconds on each side, or wrap in foil and heat in the oven for a few minutes. Keep them warm in a clean kitchen towel.

Step 5: Assemble the Tacos

Break fish into large chunks and place a generous portion onto each tortilla. Top with a heaping spoonful of cabbage slaw, avocado slices, a sprinkle of fresh cilantro, and a squeeze of lime. Drizzle with hot sauce if desired.