Fish:

3 tablespoons butter, melted

Juice of 1 lime

1 teaspoon chili powder

1/2 teaspoon garlic powder

Pinch of salt

10–15 oz cod or other white fish, thawed

Slaw:

1/4 cup oil (olive or vegetable)

1/2 cup chopped green onions

1/2 cup fresh cilantro, chopped

1–2 cloves garlic, minced

Juice of 2 limes

1/2 cup sour cream or Greek yogurt

Pinch of salt

2–3 cups shredded cabbage

For Serving:

Warm tortillas (corn or flour)

Sliced avocado

Thinly sliced red onion

Mango salsa (store-bought or homemade)

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Prepare the fish: In a shallow dish, combine melted butter, lime juice, chili powder, garlic powder, and salt. Add the cod fillets and toss gently to coat evenly. Let marinate for 10 minutes.
Cook the fish: Heat a non-stick skillet over medium heat. Add the fish and cook 3–4 minutes per side, until the fish flakes easily with a fork. Remove from heat and break into bite-sized pieces.
Make the slaw: In a large bowl, whisk together oil, chopped green onions, cilantro, minced garlic, lime juice, sour cream or yogurt, and salt. Toss in shredded cabbage until well coated.
Assemble the tacos: Warm tortillas in a dry skillet or microwave. Layer with a generous spoonful of slaw, pieces of cooked fish, avocado slices, red onion, and a dollop of mango salsa.
Serve immediately with lime wedges on the side.

Use mahi-mahi, tilapia, or shrimp instead of cod for a different seafood option.

Swap the sour cream for a vegan alternative or mayo for different creaminess.

Add sliced jalapeños or hot sauce for a spicy kick.

Top with crumbled queso fresco or shredded cheddar cheese.

Use crunchy pickled red cabbage instead of fresh cabbage for tang and texture.

Store leftover fish and slaw separately and reheat fish gently before assembling tacos.