Prep The Veg. If you haven't already, wash and shred cabbage and purple cabbage (I like to use a food processor with a shredding blade, but you can also use a sharp knife).

Combine. In a medium or large bowl, combine green and white cabbage, cilantro, lime juice (start with 1 Tbsp), honey, salt and pepper. Toss to combine. 

Taste & Adjust. Give the slaw a taste and add additional lime juice or honey as desired. Set aside until ready to serve. The salt and lime juice will help soften and break down the cabbage. You can cover and chill the slaw in the refrigerator 1-2 hours in advance to give it time to soften and let the flavors meld, if desired. 

Make The Spice Rub. In a small bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt.

Pat The Fish Dry. Place fish in a shallow container (or zip-tip bag). Pat dry with a paper towel or clean kitchen towel (this will help your seasoning mix stick).

Rub the fish fillets with all of your seasoning blend, coating generously.

Cook Fish In Batches. Heat avocado oil in a medium skillet over medium heat. Working in batches so as not to overcrowd the pan, cook fillets 3-4 minutes per side or until fish is opaque and cooked through.

Repeat with remaining fish. Gently use a fork to separate cooked fish into small sections or large flakes for tacos.

To assemble your tacos, spoon slaw and fish into corn tortillas.

Add your favorite extras, such as avocado slices, additional fresh cilantro, etc. Drizzle with tomatillo ranch, citrus avocado sauce, or a dollop of guacamole.