500 g (1.1 lb) white fish fillets (such as cod

tilapia

or haddock)

2 tbsp olive oil

1 ½ tsp chili powder

1 tsp ground cumin

½ tsp smoked paprika

½ tsp garlic powder

Zest and juice of 1 lime

½ tsp sea salt

¼ tsp freshly ground black pepper

2 cups finely shredded green cabbage

1 cup finely shredded red cabbage

1 small carrot

grated

2 tbsp chopped fresh cilantro

2 tbsp lime juice

1 tbsp olive oil

½ tsp salt

120 g (½ cup) sour cream or Greek yogurt

2 tbsp mayonnaise

2 tbsp chopped fresh cilantro

1 tbsp lime juice

1 small garlic clove

minced

Salt and pepper

to taste

8 small flour or corn tortillas

warmed

1 ripe avocado

sliced

Extra cilantro leaves and lime wedges

for garnish