Chipotle-Lime Fish Tacos with Avocado Crema and Cabbage Slaw

Prepare the Cabbage Slaw: Finely shred 1/2 medium head of green cabbage (about 4 cups) and place it in a medium bowl. Thinly slice 1/4 of a red onion and add it to the bowl. Add 1/4 cup chopped fresh cilantro. Squeeze the juice from 1 large lime over the cabbage. Season with 1/2 tsp kosher salt. Toss everything together and set aside to allow the flavors to meld and the cabbage to soften slightly.

Make the Avocado Crema: Halve and pit 2 ripe avocados. Scoop the flesh into a blender or food processor. Add 1/2 cup Greek yogurt (or sour cream), the juice from 1 medium lemon, 1 small peeled garlic clove, 1/4 cup chopped fresh cilantro, and 1/2 tsp kosher salt. Blend until completely smooth and creamy. If it's too thick, add 1 tbsp of water at a time until it reaches a drizzling consistency. Transfer to a bowl.

Prepare the Fish: Pat the 1.5 lbs of fish fillets completely dry with paper towels; this is crucial for a good sear. In a small bowl, combine 1.5 tsp chipotle chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, 0.5 tsp garlic powder, 0.5 tsp kosher salt, and 0.5 tsp black pepper. Zest 1 large lime directly into the spice mixture and stir to combine.

Season the Fish: Rub the spice mixture evenly over all sides of the fish fillets, pressing gently to adhere.

Sear the Fish: Heat 2 tbsp olive oil in a large cast-iron or non-stick skillet over medium-high heat. The oil should shimmer before you add the fish. Carefully place the fillets in the hot pan, ensuring not to overcrowd it (cook in two batches if necessary).

Cook the Fish: Sear for 3-4 minutes per side, without moving the fillets, until a golden-brown crust forms and the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Transfer the cooked fish to a plate and let it rest for a few minutes before flaking into large chunks with a fork.

Warm the Tortillas: While the fish rests, warm the 12 corn tortillas. You can do this one by one in a dry skillet over medium heat for about 30 seconds per side, or wrap the stack in a damp paper towel and microwave for 45-60 seconds until warm and pliable.

Assemble the Tacos: To build your tacos, lay a warm tortilla flat. Add a generous portion of the flaked chipotle-lime fish. Top with a spoonful of the crisp cabbage slaw, and finish with a generous drizzle of the avocado crema. Garnish with extra fresh cilantro if desired. Serve immediately.