INGREDIENTS

2 lbs white fish fillets (like tilapia, haddock, snapper, cod or sole)
salt and pepper
2 tsp paprika
1/2 tsp cayenne
1 tsp garlic powder
1 tsp ground cumin
2 tbsp canola oil
For cabbage slaw
4 cups loosely packed shredded cabbage
1/3 cup chopped cilantro
2 green onions minced
1 clove garlic minced
3 tbsp distilled white vinegar
1 tsp kosher salt
2 tsp white sugar
For lime crema
1/3 cup sour cream
3 tbsp mayonnaise
juice and zest of 1 lime
salt to taste
warmed tortillas corn or wheat, for serving
INSTRUCTIONS
Season fish on both sides with salt and pepper. In a small bowl, combine paprika, cayenne, garlic powder and cumin. Sprinkle over fish on both sides. Heat 1 tbsp oil in a grill pan on medium-high heat. Add half of the fish and cook until the edges are opaque, about 3 minutes. Flip and cook until fish flakes easily with fork, and is just ever-so-slightly translucent (it will finish cooking with the residual heat). Transfer fish to a plate and repeat with remaining fish.
To make cabbage slaw, toss all ingredients together in a large bowl.
To make crema, whisk all ingredients together and season to taste with salt.
Serve fish in warmed tortillas with cabbage slaw and a drizzle of crema.