1-First Step: Mix the cilantro lime cabbage slaw Start by adding the shredded cabbage to a medium bowl. Sprinkle in the kosher salt, then add the thinly sliced red onion, chopped cilantro, finely chopped jalapeño, fresh lime juice, and olive oil. Toss everything well so the cabbage is lightly coated and the flavors begin to come together. Let the slaw sit while you prep the fish. This gives the cabbage time to soften just a bit without losing its crunch. Taste and adjust with a little more salt or lime if needed. If you like extra texture, you can add shredded carrots or thinly sliced radish.

2-Second Step: Make the optional sauce If you want a creamy finish, mix up a quick chipotle aioli or chipotle mayo. This is completely optional, but it adds a nice smoky layer that works well with the tangy slaw and mild fish. You can also use a similar sauce you already have in your fridge. For a lighter taco, skip the sauce and lean on the lime juice, cotija, and avocado instead. That keeps the flavors bright and still gives you plenty of richness.

3-Third Step: Season the fish Pat the fish dry with paper towels. This helps the spice rub stick and also helps the fish cook with a better surface texture. In a small bowl, mix the chili powder, cumin, coriander, granulated garlic, kosher salt, optional sugar, and chipotle powder or your chosen substitute. Rub the spice blend all over the fish fillets. If the fillets are large, you can cut them into smaller pieces before cooking so they fit the tortillas more easily. The pinch of sugar is a useful trick because it helps the seasoning brown a little and keeps the fish from drying out.

4-Fourth Step: Cook the fish until flaky and moist Cook the fish by grilling, baking, or pan-searing. Any of these methods works well, so pick the one that fits your kitchen best. The goal is a tender, flaky texture with a moist center, which usually takes about 10 minutes total depending on the thickness of the fish. If pan-searing, use a hot lightly oiled skillet and cook until the fish flakes easily with a fork. If baking, place the fish on a lined sheet pan and cook in a hot oven until it turns opaque and flakes apart. If grilling, grease the grates well and use a careful flip so the fish stays intact. Once it is done, squeeze fresh lime juice over the top for a final burst of flavor.

5-Fifth Step: Warm the tortillas Warm the tortillas on a grill, in the oven, or on the stovetop until they bubble and become soft. This small step makes a big difference because warm tortillas are less likely to tear and they taste better with juicy fillings. If you are prepping ahead, wrap them in foil and keep them warm in a low oven.

6-Final Step: Assemble and serve Place the cooked fish in the warm tortillas. Add the cilantro lime cabbage slaw on top, then finish with sauce if you are using it. Layer on avocado slices, cotija cheese, and more chopped cilantro. Serve with lime wedges on the side so everyone can add more brightness to taste. For a full dinner plate, pair the tacos with rice, beans, or grilled corn. If you want a sweet finish after this savory meal, try a slice of lemon blueberry bundt cake or a chilled dessert from the blog for a fun weeknight treat.