1-First Step: Mix the creamy lime slaw Start by making the slaw so it has a few minutes to sit while you cook the fish. In a large bowl, whisk together ¼ cup plain Greek yogurt, 1 tablespoon lime juice, 1 tablespoon honey, and ¼ teaspoon salt until smooth. Add the 1 (14-ounce) bag coleslaw mix and toss well until every strand is coated.

2-Second Step: Season the salmon Pat the 16 ounces of salmon filet dry with paper towels. Drying the fish helps the seasoning stick better and helps the outside sear nicely in the skillet. Rub the salmon with 1 teaspoon olive oil, then season it with 1 teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon ground cumin, and ½ teaspoon salt.

3-Third Step: Cook the salmon in a greased skillet Heat a skillet over medium heat and add a little extra olive oil for greasing. Once the pan is hot, place the salmon in the skillet, skin-side down if there is skin. Cook for about 4 minutes per side, depending on thickness, until the salmon flakes easily with a fork.

4-Fourth Step: Warm the tortillas While the salmon rests for a minute or two, warm the 8 small corn or flour tortillas. You can do this in a dry skillet over medium heat, in the microwave wrapped in a damp paper towel, or directly over a low flame if you like a little char.

5-Final Step: Assemble and serve Flake the salmon into bite-size pieces with a fork. Fill each warm tortilla with salmon and a spoonful of slaw, then finish with sliced avocado, fresh cilantro, hot sauce, or salsa if you like. Serve right away while the fish is warm and the slaw is crisp.