Prepare the Fish Marinade: In a shallow dish, whisk together the olive oil, lime juice, ground cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. The marinade should look like a slightly emulsified, vibrant orange dressing.

Marinate the Fish: Pat the fish fillets dry with kitchen paper – this helps the marinade adhere better and promotes a better sear. Place the fish into the marinade, ensuring each piece is thoroughly coated. Cover the dish and refrigerate for at least 30 minutes, or up to 1 hour. Avoid marinating for too long, especially with delicate fish, as the lime juice can start to "cook" it, making it mushy.

Make the Cabbage Slaw: While the fish marinates, prepare the slaw. In a large mixing bowl, combine the shredded white and red cabbage, grated carrot, thinly sliced red onion, and chopped fresh coriander. In a small separate bowl, whisk together the lime juice, olive oil, apple cider vinegar, honey or maple syrup (if using), salt, and pepper. Pour the dressing over the vegetables and toss thoroughly until everything is evenly coated and the cabbage looks glossy and slightly softened. Set aside to allow the flavours to meld, tossing occasionally.

Preheat the Grill: Heat your outdoor grill to a medium-high heat (around 200-220°C / 400-425°F). If using a grill pan indoors, place it over medium-high heat until it is visibly hot and a drop of water sizzles and evaporates instantly. You're looking for a good, even heat to get those lovely grill marks.

Grill the Fish: Lightly oil the grill grates or grill pan to prevent sticking. Carefully place the marinated fish fillets onto the hot grill. You should hear a satisfying sizzle as the fish hits the heat. Grill for 3-5 minutes per side, depending on the thickness of your fillets. The fish is ready when it turns opaque throughout, develops beautiful char marks, and flakes easily with a fork. An internal temperature of 63°C (145°F) indicates it's cooked through.

Warm the Tortillas: While the fish rests, warm the tortillas. You can do this by placing them directly on the grill for 30 seconds per side until they are pliable and slightly browned, or by heating them in a dry frying pan over medium heat, or even wrapped in foil in a warm oven. They should feel soft and warm, emitting a faint corn or flour aroma.

Assemble the Tacos: Flake the grilled fish into bite-sized pieces using a fork. Lay out your warm tortillas. Fill each tortilla with a generous spoonful of the crunchy cabbage slaw, followed by the flaky grilled fish. Top with sliced or diced avocado, a squeeze of fresh lime, and a sprinkle of extra fresh coriander. Serve immediately and enjoy! For more flavourful meal ideas, you might also like my Spicy Chicken Power Bowl Recipe High Protein.