1-First Step: Prep the fish and seasoning Pat the 1 1/2 pounds of mild white fish dry with paper towels. This helps the seasoning stick and helps the fish sear better in the pan. In a small bowl, mix together 1 1/2 teaspoons chili powder, 1 teaspoon smoked paprika or sweet paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Sprinkle the spice mix evenly over both sides of the fish. If you want a little more heat, add 1/8 teaspoon cayenne pepper to the seasoning. That tiny extra pinch gives the tacos a nice kick without taking over the whole dish.

2-Second Step: Cook the fish Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Once the oil is hot, add the seasoned fish. Cook it for 4 to 7 minutes per side, depending on thickness, until the fish flakes easily and reaches an internal temperature of 145°F. If your fillets are thin, start checking early so they do not dry out. If you are cooking for a family with different spice preferences, keep the fish mild and let each person add extra sauce or jalapeños at the table.

3-Third Step: Mix the sauce While the fish cooks, whisk together 1/2 cup plain Greek yogurt, 1 1/2 tablespoons lime juice, 1/2 teaspoon garlic powder, 1/4 to 1/2 teaspoon sriracha sauce, and a pinch of salt. If the sauce seems too thick, add a little water until it becomes smooth and drizzle-friendly. You can also use the sour cream and mayonnaise option if that is what you have on hand. It creates a rich, creamy taco sauce that works really well with the smoky fish. If you like extra sauce, go ahead and double the recipe.

4-Fourth Step: Warm the tortillas Warm 8 small corn or flour tortillas in a dry skillet for a few seconds per side, or heat them in the microwave wrapped in a clean damp towel. Warm tortillas are softer, easier to fold, and less likely to crack when filled. If you are making a gluten-free version, corn tortillas are the easiest swap. For a heartier option, use flour tortillas. Both work well with this easy fish tacos recipe.

5-Fifth Step: Assemble the tacos Flake the cooked fish into bite-size pieces. Layer the tortillas with shredded red cabbage, fish, avocado slices, a spoonful of sauce, and chopped cilantro. Finish with lime wedges on the side so everyone can squeeze fresh juice over the top. For a fun extra touch, add a little pineapple or sliced jalapeño. Pineapple brings sweetness, while jalapeños add a fresh, bright heat that works especially well with the lime sauce.

6-Sixth Step: Serve right away Serve the tacos immediately while the fish is warm and the tortillas are soft. That first bite should have flaky fish, cool cabbage, creamy avocado, and zesty sauce all in one. It is simple food, but it feels special. For the best texture, build the tacos just before serving so the cabbage stays crisp and the fish stays tender.