Pat the fish fillets dry with paper towels. Season both sides with taco seasoning, a pinch of salt, and a little black pepper. If you have 30 minutes, let the fish rest in the fridge to let the spices settle; otherwise cook right away.

Tip: For a citrusy boost, rub a little lime zest on the fillets before seasoning.

Heat your grill to medium-high (about 375–425°F / 190–220°C) and oil the grates lightly.

If using a skillet or grill pan, heat it over medium-high heat with a tablespoon of oil until shimmering.

Tip: An instant-read thermometer is handy — fish is done at 145°F (63°C) but many cooks remove it at 135–140°F (57–60°C) for moistness.

Place the fillets on the grill and cook for about 3–5 minutes per side, depending on thickness, until grill marks form and the fish flakes easily with a fork.

Tip: Resist flipping too soon — let the fish form a crust so it releases cleanly.

In a mixing bowl, combine shredded cabbage, lime juice, chopped cilantro, a pinch of salt, and 1–2 tablespoons of sour cream or Greek yogurt if you want creaminess. Toss until evenly coated.

Tip: If you prefer a creamy slaw, blend a tablespoon of sour cream with lime juice, a splash of olive oil, and a pinch of cumin for a quick dressing.

Place corn tortillas on the hot grill for 15–30 seconds per side, or warm them in a dry skillet. Keep them wrapped in a towel or foil to stay soft until serving.

Tip: For charred, smoky flavor, warm directly on the grill until small black spots appear.

Break the grilled fish into large flakes and place on warm tortillas.

Top with a generous spoonful of cabbage slaw, avocado slices, a dollop of sour cream or Greek yogurt, and a squeeze of fresh lime.

Tip: Serve with lime wedges and extra cilantro.

These tacos are best eaten fresh while the fish is warm and the tortillas are soft.