Ingredients:

  • 1 lb firm white fish (Cod, Tilapia, or Mahi Mahi), cut into 1-inch strips
  • 2 tbsp neutral oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups shredded red cabbage
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/2 cup plain Greek yogurt
  • 1 tbsp Sriracha
  • 1 tbsp lime juice
  • 1/2 tsp garlic powder
  • 12 small corn tortillas
  • 1 large avocado, sliced
  • 1 lime, cut into wedges

Instructions:

  1. Whisk together the Greek yogurt, Sriracha, lime juice, and garlic powder in a medium bowl until velvety.
  2. In a separate bowl, toss the shredded cabbage, cilantro, lime juice, olive oil, and salt; let sit to soften while cooking the fish.
  3. Pat the fish strips completely dry with paper towels and season evenly with smoked paprika, garlic powder, salt, and black pepper.
  4. Heat neutral oil in a skillet over medium-high heat until shimmering. Sear fish in a single layer for 3–4 minutes per side until a mahogany-colored crust forms.
  5. Warm the corn tortillas in a dry pan for 30 seconds per side until pliable and slightly charred.
  6. Assemble by placing a handful of cabbage slaw on the bottom of each tortilla, topping with crispy fish and a slice of avocado, and finishing with a drizzle of creamy sauce and a squeeze of fresh lime.