1-First Step: Prep the fish and toppings Start by patting 1 1/2 pounds of fish dry with paper towels. This matters because dry fish browns better in the skillet and gives you better flavor. In a small bowl, mix 1 1/2 teaspoons chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Sprinkle the spice mix over the fish on both sides. While the fish sits, shred 1/2 small red cabbage, slice the avocado, chop the cilantro, and cut the lime into wedges. If you are using bagged coleslaw mix instead of cabbage, go ahead and save time. This is also a good moment to warm up your tortillas later, since everything else will move quickly once the fish hits the pan.

2-Second Step: Make the sauce In a small bowl, 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, one teaspoon at a time, until it drizzles easily. If you prefer a richer sauce, you can use 5 tablespoons sour cream and 3 tablespoons mayonnaise instead of Greek yogurt. That version tastes a little more like classic taco shop crema. Set the sauce aside so the flavors can mingle while the fish cooks.

3-Third Step: Cook the fish Heat 1 tablespoon olive oil in a skillet over medium heat. Once the oil is hot, place the fish in the pan carefully. Cook for 4 to 7 minutes per side, depending on thickness, until the fish flakes easily and reaches 145°F internally. A thermometer is the safest way to check doneness, especially if your fillets are uneven. Do not move the fish around too much. Let it sear so it gets a little color on the outside. If you are using thinner fish like tilapia, it may cook faster. Thicker fish like halibut may need the longer end of the range. If you want a little extra heat, add 1/8 teaspoon cayenne to the seasoning mix before cooking.

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 damp paper towel. Warm tortillas are much easier to fold, and they hold the fillings better than cold ones. If you want to keep them soft while you finish assembling, stack them on a plate and cover them with a clean towel. Corn tortillas give a more traditional taco flavor, while flour tortillas are a little softer and easier for kids to handle.

5-Fifth Step: Flake the fish and assemble When the fish is cooked, transfer it to a plate and flake it into bite-size pieces with a fork. Build each taco by layering shredded cabbage first, then fish, avocado slices, sauce, and chopped cilantro. Finish with a squeeze of lime. The order matters more than most people think. Cabbage on the bottom gives the tacos crunch and helps keep the tortilla from getting soggy too fast. The fish sits nicely on top, and the sauce ties everything together.

6-Final Step: Serve right away Serve the tacos while the fish is still warm and the tortillas are soft. Put the lime wedges on the side so everyone can add as much tang as they like. If you are making this for a crowd, set everything out buffet-style and let people build their own.