For the Fish:

• 1 lb white fish fillets (such as cod, tilapia, or mahi-mahi)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil (for pan-searing)
• Juice of 1 lime

For the Cilantro Lime Slaw:

• 2 cups shredded green cabbage
• 1 cup shredded purple cabbage
• ½ cup fresh cilantro, chopped
• ¼ cup mayonnaise or Greek yogurt
• Juice of 2 limes
• 1 teaspoon honey
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Tacos:

• 8 small corn tortillas (gluten-free if needed)
• 1 avocado, sliced
• ½ cup crumbled queso fresco or feta cheese (optional)
• Lime wedges, for serving