Serves: 4

Ingredients

For the Fish

• 1 lb white fish fillets (cod, tilapia, mahi-mahi, or halibut)
• 1 tablespoon olive oil
• 1 teaspoon The Spice Way Chili Powder
• 1/2 teaspoon The Spice Way Ground Cumin
• 1/2 teaspoon The Spice Way Garlic Powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon The Spice Way Black Pepper
• Juice of 1 lime

For the Slaw

• 2 cups shredded cabbage
• 1 tablespoon lime juice
• 1 tablespoon chopped The Spice Way Cilantro
• Pinch of salt

For Serving

• 8 small corn or flour tortillas
• Sliced avocado
• Diced tomatoes or pico de gallo
• Lime wedges
• Optional: salsa, sour cream, hot sauce

Instructions

1. Pat the fish dry. In a small bowl, mix olive oil, chili powder, cumin, garlic powder, salt, black pepper, and lime juice. Rub over fish.
2. Toss cabbage with lime juice, cilantro, and a pinch of salt. Set aside.
3. Heat a skillet over medium-high heat. Cook fish 3–4 minutes per side until it flakes easily or reaches 145°F.
4. Flake fish into bite-size pieces, warm tortillas, and assemble with slaw and toppings.