Whisking the Chipotle Base: In a small bowl, combine the 1/2 cup Greek yogurt, 2 tbsp adobo sauce, 1 tbsp lime juice, and 1 minced garlic clove. Stir until it turns a pale, sunset orange.

Tossing the Tangy Slaw: Place the 3 cups of shredded cabbage and 1/4 cup chopped cilantro in a large bowl. Pour half of the yogurt mixture over it and toss lightly. Note: Keep the remaining sauce for drizzling over the finished tacos.

Seasoning for the Sear: Pat the 1.5 lbs of fish dry. Mix the smoked paprika, cumin, garlic powder, salt, and pepper in a small dish, then rub it firmly into both sides of the fillets.

Grilling to Flaky Perfection: Heat 2 tbsp oil in your pan over medium high heat. Place the fish in the pan and cook for 3 minutes until a dark, spiced crust forms.

Final Flip and Finish: Flip the fish carefully and cook for another 2 minutes until the center is opaque and flakes easily with a fork. Move the fish to a plate to rest.

Blistering the Tortillas: Wipe the pan quickly and drop the 12 corn tortillas in, one at a time, for 30 seconds per side until they smell toasted and show dark spots.

Assembling the Tacos: Break the fish into large chunks. Lay them into the warm tortillas, pile on the healthy slaw for fish tacos, and add a slice of avocado.

The Final Zest: Squeeze a lime wedge over everything right before the first bite to wake up the fats and spices.