Pat the fish fillets dry with paper towels and place on a cutting board. Cut into 1–1.5 inch wide strips or bite-size pieces for tacos so they cook quickly and are easy to assemble.

In a medium bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt and black pepper. Add the fish pieces and toss gently to coat. Let marinate 10–15 minutes at room temperature (no longer than 30 minutes) while you prepare other components.

Heat a large nonstick skillet or cast-iron pan over medium-high heat. Add a small drizzle of oil or spray. When the pan is hot, add the fish pieces in a single layer (work in batches if needed). Cook 2–3 minutes per side, or until the fish is opaque and flakes easily with a fork. Internal temperature should reach 145°F (63°C). Remove cooked fish to a plate and keep warm.

Cabbage Slaw

In a large bowl, combine shredded cabbage and chopped cilantro.

Whisk together lime juice, mayonnaise, apple cider vinegar, honey, salt and pepper in a small bowl until smooth. Pour dressing over cabbage and toss until evenly coated. Taste and adjust salt or lime if needed. Refrigerate until ready to serve (can be made up to 2 hours ahead).

Sauce

In a small bowl, stir together Greek yogurt (or sour cream), lime juice, minced garlic, hot sauce (if using) and salt until smooth. Taste and adjust seasoning. Refrigerate until ready; sauce can be made ahead and stored up to 2 days.

Tortillas & Assembly

Warm the tortillas: heat them in a dry skillet over medium heat 20–30 seconds per side, or wrap in a damp paper towel and microwave 20–30 seconds for 4 tortillas. Keep wrapped to stay warm.

Assemble tacos: place 1–2 tablespoons of slaw on each tortilla, top with 2–3 pieces of cooked fish, a drizzle of the yogurt sauce, sliced avocado, a sprinkle of cilantro and crumbled cotija if using. Squeeze a lime wedge over each taco to finish.

Serve immediately while fish and tortillas are warm. Leftover components (fish, slaw, sauce) can be stored separately in the refrigerator for up to 2 days.