1-First Step: Make the cilantro lime cabbage slaw Add 12 ounces shredded cabbage, 1/2 teaspoon kosher salt, 1/4 cup thinly sliced red onion, 1/2 cup chopped cilantro, 1/4 to 1/2 finely chopped jalapeno, 1/4 cup fresh lime juice, and 2 tablespoons olive oil to a large bowl. Toss everything until the cabbage is well coated. Taste and adjust the seasoning if needed. If you want the slaw to soften a bit more, let it sit while you cook the fish. This is also a good point to add shredded carrots or thinly sliced radish if you want extra color and crunch.

2-Second Step: Prep the fish or tofu Pat the fish dry with paper towels so the spice rub sticks better. If using tofu, press it first so it can soak up more flavor and crisp up nicely. Then mix the spice rub ingredients together: 1.5 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon granulated garlic, 3/4 teaspoon kosher salt, 1/2 teaspoon sugar, and 1/4 teaspoon chipotle powder. Sprinkle the rub over 1 to 1.5 pounds of fish fillets or 1 pound extra firm tofu. Coat all sides evenly. The little bit of sugar helps the fish caramelize and keeps the outside from drying out, which is one of the best tricks for great fish tacos.

3-Third Step: Cook the protein You can grill, bake, or pan-sear the fish, depending on what you have on hand. For fish, cook until it turns flaky and opaque, usually about 3 to 4 minutes per side for thinner fillets. The finished fish should reach an internal temperature of 145°F. Right after cooking, squeeze fresh lime juice over the top for a clean, bright finish. If you are using tofu, cook it with the same seasonings and your preferred method. A skillet works well if you want crispy edges. For vegan fish tacos with cabbage slaw, tofu is a dependable option because it stays hearty and picks up all the taco flavors beautifully.

4-Fourth Step: Warm the tortillas Warm 8 to 12 five-inch tortillas by grilling, baking, or heating them on the stovetop. A dry skillet over medium heat works well, and each tortilla only needs about 20 to 30 seconds per side. Keep warming until the tortillas are soft and a little bubbly. Warm tortillas matter because they make the tacos easier to fold and less likely to crack. If you like a little more structure, use a blend of flour and corn tortillas. If you need gluten-free fish tacos with cabbage slaw, corn tortillas are the best swap.

5-Final Step: Assemble and serve Place the cooked fish in each warm tortilla, then top with a generous scoop of cilantro lime cabbage slaw. Add avocado slices, a sprinkle of cotija cheese, and fresh cilantro. Finish with lime wedges and your favorite sauce if you want extra richness or spice.