These fish tacos are perfectly seasoned and easy to make!
Combine the chili powder, garlic salt, smoked paprika, cumin, and cayenne in a shallow dish.
Press the fish filets into the spice mixture to evenly coat both sides.
In a medium bowl, toss the cabbage with the vinegar and salt.
Mix, using your hands, to lightly squeeze the cabbage.
In a small food processor or blender, combine the ingredients for the avocado crema.
Blend until completely smooth.
Pour into a small serving bowl.
Heat a large, heavy skillet over medium-high heat.
Pour a little oil into the pan.
Lay a few fish filets in the pan (don’t overcrowd) and cook the fish for 2-3 minutes per side.
Remove and repeat with remaining fish.
When all the fish is cooked, wipe out the pan with some paper towel.
Warm the tortillas in the pan, cooking them for 15 seconds per side.
Break the fish apart into smaller pieces or slice into strips.
Set out the fish, tortillas, pickled cabbage, avocado crema, cilantro, and limes so everyone can assemble their own tacos.