1-Step 1: Prep the fish and season it Pat 1 ½ pounds of cod, halibut, tilapia, or mahi mahi dry with paper towels. Dry fish browns better in the skillet and gives you a better texture. In a small bowl or on a plate, season the fish with 1 ½ teaspoons chili powder, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and ¼ teaspoon salt.

2-Step 2: Make the creamy taco sauce In a medium bowl, whisk together ½ cup plain Greek yogurt, or if you prefer, 5 tablespoons sour cream plus 3 tablespoons mayonnaise. Add 1 ½ tablespoons lime juice, ¼ to ½ teaspoon sriracha sauce, and a pinch of salt. Whisk until smooth, then add water as needed to thin the sauce so it drizzles easily over the tacos. If you like extra sauce, feel free to double this part of the recipe.

3-Step 3: Cook the fish in a skillet Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Place the seasoned fish in the hot skillet and cook until it reaches an internal temperature of 145°F. This usually takes about 4 to 7 minutes per side, depending on thickness. The fish should flake easily with a fork when it is done.

4-Step 4: Warm the tortillas Warm 8 small corn or flour tortillas in a hot skillet or microwave. This step matters more than people think because warm tortillas bend better and taste softer. If you are using corn tortillas, warming also helps reduce cracking when you fold them.

5-Step 5: Build each taco Fill each tortilla with shredded ½ small red cabbage, cooked fish, slices from 1 avocado, sauce, and ¼ cup coarsely chopped fresh cilantro. Finish each taco with a squeeze of lime from 1 lime cut into wedges. The red cabbage adds crunch, the avocado adds creaminess, and the cilantro brings a clean fresh finish.

6-Step 6: Serve right away Serve the Fish Tacos while the fish is warm and the tortillas are soft. They taste best fresh from the skillet, with the sauce drizzled on top and extra lime wedges on the side. If you want a full meal, pair them with rice, beans, or a simple salad.