Begin by patting the white fish fillets dry with paper towels to remove excess moisture. In a medium bowl, mix together chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Rub this spice mixture generously onto both sides of the fish, then drizzle with fresh lime juice. Let the fish marinate while you prep the slaw, allowing those flavors to infuse in.

Heat a tablespoon of olive oil in a large skillet over medium heat until shimmering, about 2 minutes. Carefully place the seasoned fish fillets in the skillet and cook for 3-4 minutes on one side until golden brown. Flip the fillets and cook for another 3-4 minutes until they’re opaque and flake easily with a fork. Once done, transfer the fish to a plate and cover loosely with foil to keep warm.

In a large bowl, combine shredded green and purple cabbage along with chopped fresh cilantro. In a separate small bowl, whisk together mayonnaise (or Greek yogurt), lime juice, and honey until smooth. Pour this dressing over the cabbage mixture and toss until everything is well-coated.

Take your corn tortillas and heat them on a dry skillet over medium heat for about 30 seconds per side, or until they become pliable and have a slight char.

To assemble your tacos, lay a warmed tortilla on a serving plate and add a portion of the flaky fish down the center. Top generously with the crunchy cilantro lime slaw, and add slices of avocado and crumbled queso fresco for extra creaminess and flavor. Serve immediately with lime wedges on the side.