1-First Step: Pat and season the fish Start by patting the fish dry with paper towels. This helps the seasoning stick and gives the fish a better sear in the skillet. In a small bowl, mix the chili powder, smoked paprika, garlic powder, and salt, then sprinkle the seasoning evenly over the fish on both sides.

2-Second Step: Cook the fish Heat 1 tablespoon olive oil in a skillet over medium-high heat. When the oil is hot, add the seasoned fish and cook for 4 to 7 minutes per side, depending on thickness. The fish should turn opaque and flake easily with a fork. The target internal temperature is 145 degrees F.

3-Third Step: Mix the taco sauce While the fish cooks, whisk together the Greek yogurt, lime juice, garlic powder, sriracha, and a pinch of salt in a small bowl. Add a splash of water if the sauce feels too thick. You want a creamy texture that can drizzle easily over the tacos.

4-Fourth Step: Warm the tortillas Warm the tortillas in a dry skillet or in the microwave. This small step makes a big difference because warm tortillas bend more easily and taste better. If you are using corn tortillas, warming also helps keep them from cracking when you fold them.

5-Fifth Step: Assemble the tacos Set out the tortillas and layer on the shredded red cabbage first. Add the cooked fish, then top with avocado slices, sauce, and chopped cilantro. Finish with lime wedges on the side so everyone can add a fresh squeeze right before eating.

6-Sixth Step: Serve right away Fish tacos taste best when the fish is warm and the tortillas are soft. Serve them immediately after assembling. A simple side like rice, black beans, or a fresh fruit salad turns this into a full meal without much extra work.