1-First Step: Make the marinade Start by preheating your oven to 425 degrees Fahrenheit. In a medium bowl, combine 2 tablespoons vegetable oil, 1 tablespoon lime juice, 2 teaspoons ground cumin, 2 teaspoons paprika, 1 teaspoon ground coriander, 0.5 teaspoon red pepper powder, 0.5 teaspoon garlic powder, 0.25 teaspoon salt, and 0.25 teaspoon ground black pepper. Stir until the spices blend into a smooth, fragrant marinade.

2-Second Step: Coat and marinate the fish Place 1 pound of white fish such as cod or tilapia into the bowl and coat it well with the marinade. Make sure every piece is covered so the seasoning can soak in evenly. Once coated, refrigerate the fish for 15 minutes.

3-Third Step: Prepare the lime crema While the fish chills, whisk together 0.25 cup sour cream, 3 tablespoons mayonnaise, 1 tablespoon fresh lime juice, zest from half a lime, and 0.25 teaspoon salt. Keep whisking until the sauce is smooth and creamy. This lime crema should taste bright, tangy, and a little rich.

4-Fourth Step: Mix the slaw In another bowl, combine 2 cups shredded cabbage, 0.25 cup chopped cilantro, 0.5 sliced green onion, and 1 minced garlic clove. Toss well so the garlic and herbs spread through the cabbage. This slaw adds crunch and keeps the tacos from feeling too heavy.

5-Fifth Step: Bake the fish Remove the fish from the refrigerator and place it on a lightly lined or greased baking tray. Bake for 9 to 10 minutes, or until the fish turns opaque and flakes easily with a fork. White fish cooks quickly, so keep an eye on it near the end.

6-Sixth Step: Warm the tortillas Heat 8 soft taco tortillas in a skillet for about 30 seconds per side. You want them warm and flexible, not crisp. Warm tortillas help the tacos hold together better and taste more inviting.

7-Seventh Step: Flake the fish and assemble Once the fish is done, break it into pieces with a fork. Fill each tortilla with fish, a spoonful of slaw, a few slices of avocado, and a generous drizzle of lime crema. Taste and add more sauce if you want extra tang.