For the fish

• 1 pound tilapia or cod* (wild caught preferable)
• 1 tablespoon chili powder
• 1 teaspoon each cumin and smoked paprika (or standard paprika)
• ½ teaspoon each garlic powder and onion powder
• 1 teaspoon kosher salt, for seasoning

For the tacos

• 3 cups shredded red cabbage (or a mix of red and green cabbage)
• 1 shredded or grated carrot (optional)
• 1 green onion
• 2 ½ tablespoons lime juice
• ¼ teaspoon each celery salt and kosher salt (or all kosher salt)
• Fish Taco Sauce (or Cilantro Lime Crema, Spicy Mayo, or Chipotle Sauce)
• 8 corn tortillas
• Chopped cilantro, for serving
• Lime wedges, for serving (optional)

1. Preheat the oven to 400 degrees Fahrenheit. Thaw the fish, if necessary.
2. Make the fish: In a small bowl, mix together the dry rub: chili powder, cumin, smoked paprika, garlic powder, and onion powder. Pat the fish dry, then sprinkle it with 1 teaspoon kosher salt and pat it in. Add the seasoning and pat it to cover the fish. Place the fish on a parchment lined baking sheet. Bake for 10 minutes, until tender. Then broil for 2 minutes until the top is lightly browned.
3. Make the slaw: Meanwhile, thinly slice the cabbage. Shred or grate the carrot (we used a handheld julienne peeler). Thinly slice the green onion. Place the cabbage, carrots and green onion in a bowl. Stir in the lime juice, salt and celery salt. Serve immediately with a slotted spoon. The slaw picks up moisture as it sits; if you plan to let it sit, make sure to serve with the slotted spoon to strain out the moisture.
4. Make the sauce: Make the Fish Taco Sauce.
5. Warm the tortillas: If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or warm them according to How to Warm Tortillas.
6. Assemble the tacos by topping the tortillas with fish, slaw, and sauce. Top with chopped cilantro and a spritz of lime.