Ingredients

Fish

• 2 lb cod or other firm white fish fillets
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon cayenne (optional)
• 1 teaspoon kosher salt
• 2 tablespoons vegetable oil

Slaw and sauce

• 1 (14 oz) bag coleslaw mix
• 2 limes, juiced, plus wedges for serving
• 1 teaspoon honey
• ½ cup sour cream
• 2 tablespoons mayonnaise
• 1 teaspoon hot sauce

To serve

• 15 small flour or corn tortillas
• Sliced avocado and cilantro (optional)

Instructions

1. Heat the oven to 300°F. Wrap the tortillas in foil and warm them in the oven while you cook.
2. Toss the coleslaw mix with half the lime juice, the honey and a pinch of salt. In a small bowl, stir together the sour cream, mayonnaise, hot sauce and remaining lime juice.
3. Mix the paprika, garlic powder, onion powder, oregano, thyme, cayenne and salt. Pat the fish very dry and rub the spice mix all over.
4. Heat the oil in a large skillet over medium-high. Cook the fish 3 to 4 minutes per side, until it is opaque all the way through and flakes easily when you cut into the thickest piece.
5. Break the fish into chunks and serve in warm tortillas with slaw, sauce, avocado, cilantro and lime wedges.

Notes

• To thaw frozen fish quickly, seal it in a zip-top bag and submerge in cold water for 20 to 30 minutes.
• The sauce keeps for 4 days in the fridge.