Ingredients:

  • 1 lb firm white fish fillets (Cod, Halibut, or Mahi Mahi)
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 large ripe avocado
  • 1/4 cup Greek yogurt
  • 10g fresh cilantro leaves
  • 1 tbsp lime juice
  • 1 small clove garlic, minced
  • 0.5g salt
  • 2 cups shredded cabbage
  • 1 tbsp lime juice
  • 1 tbsp apple cider vinegar
  • 8 small corn tortillas

Instructions:

  1. In a medium bowl, toss the shredded cabbage with lime juice, apple cider vinegar, and a pinch of salt. Let it sit to soften.
  2. Pat the fish fillets completely dry with paper towels. Rub both sides with oil, then evenly coat with smoked paprika, garlic powder, cumin, salt, and pepper.
  3. Preheat oven to 400°F (200°C) and place seasoned fillets on a parchment-lined baking sheet.
  4. Bake for 10–12 minutes until the fish is opaque and flakes easily with a fork.
  5. Combine avocado, Greek yogurt, cilantro, lime juice, minced garlic, and salt in a blender or food processor. Emulsify until smooth.
  6. Warm the corn tortillas in a pan or oven.
  7. Assemble tacos by placing flaky fish in tortillas, topping with zesty cabbage slaw and a drizzle of avocado-cilantro sauce.