In a shallow bowl, whisk together lime juice (2 tbsp), olive oil, chili powder, smoked paprika, ground cumin, garlic powder, kosher salt, and black pepper until combined.

Marinate

Add the fish strips to the bowl and gently toss to coat. Let sit 10–15 minutes at room temperature (no longer than 30 minutes) to absorb flavor. Do not over-marinate or the acid will begin to 'cook' the fish.

Cabbage Slaw

In a medium bowl, combine shredded green and red cabbage, chopped cilantro, lime juice (1 tbsp), mayonnaise (2 tbsp), sour cream or Greek yogurt (2 tbsp), honey or sugar (1/2 tsp), kosher salt (1/4 tsp) and black pepper (a pinch). Toss thoroughly until the cabbage is evenly coated. Taste and adjust seasoning — add a little more lime or salt if needed. Refrigerate until ready to assemble.

Spicy Crema (optional)

Whisk together sour cream or Greek yogurt (1/2 cup), hot sauce or finely chopped chipotle (1 tsp), lime juice (1 tsp) and a pinch of salt until smooth. Transfer to a squeeze bottle or small bowl and refrigerate until serving.

Tortillas & Toppings

Warm the tortillas just before serving. Heat a dry skillet over medium-high heat and warm each tortilla 20–30 seconds per side until soft and pliable, or wrap stack in foil and warm in a 300°F (150°C) oven for 10 minutes. Keep wrapped to stay warm. Slice avocado and set out lime wedges, crumbled cheese and cilantro for assembly.

Cooking & Finishing

Cook the fish

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp vegetable oil and swirl to coat. When the oil is shimmering, add the marinated fish in a single layer without crowding (cook in batches if necessary). Cook 2–3 minutes per side, until the fish is golden and cooked through (internal temp ~145°F / 63°C) and flakes easily. Remove fish to a plate and tent with foil to keep warm.

Assemble tacos

Place a warmed tortilla on a plate. Add 2–3 pieces of cooked fish, a generous spoonful of cabbage slaw, a drizzle of spicy crema (if using), a slice of avocado, a sprinkle of cotija cheese and cilantro leaves. Serve immediately with lime wedges for squeezing over the tacos.

Storage

Leftover cooked fish: store in an airtight container in the refrigerator for up to 2 days. Slaw and crema keep separately for 2–3 days. Reheat fish gently in a 300°F oven for 8–10 minutes or in a skillet over low heat to avoid drying out.