For the Fish
1 1/2 lbs. of fresh fish of your choice
1 1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp salt
1 1/2 Tbsp avocado oil (or another high-heat oil)

For the Cilantro Slaw
2 cups shredded green cabbage or coleslaw mix
2 cups shredded purple cabbage
1/4 cup cilantro
Juice of 1 lime (1-2 Tbsp)
1/2 Tbsp honey
1/4 tsp salt
1/4 tsp pepper

To Serve
Corn tortillas
Sliced avocado
Fresh Cilantro
A creamy drizzling sauce, like my Tomatillo Ranch or Citrus Avocado Sauce



Prepare the Cabbage Slaw:
In a medium or large bowl, combine green and white cabbage, cilantro, lime juice (start with 1 Tbsp), honey, salt and pepper. Taste and add additional lime juice or honey as desired. Stir to combine well and set aside until ready to serve. The salt and lime juice will help soften and break down the cabbage.

Prepare your Fish:
In a small bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt. Place fish in a shallow container (or zip-tip bag). Pat dry with a paper towel or clean kitchen towel (this will help your seasoning mix stick). Rub with all of your seasoning blend, coating generously.

Heat avocado oil in a medium skillet over medium heat. Working in batches so as not to overcrowd the pan, cook fillets 3-4 minutes per side or until fish is opaque and cooked through. Repeat with remaining fish. Gently separate cooked fish into small sections for tacos.

Assemble your Tacos:
To assemble your tacos, spoon slaw and fish into corn tortillas. Add your favorite extras, such as avocado slices, additional fresh cilantro, etc. Drizzle with tomatillo ranch, citrus avocado sauce, or a dollop of guacamole.