Chili-Lime Fish Tacos, Slaw & Crema

Method

1. Toss the cabbage and scallions with the juice of 1 lime and ½ tsp Diamond Crystal kosher salt and let it sit 10 minutes, tossing once, until it softens but keeps its crunch.
2. Stir the yogurt with the juice of the second lime, a pinch of smoked paprika, ¼ tsp salt and 1 tbsp water until it falls from a spoon in a thick ribbon.
3. Mix the chili powder, cumin, 1 tsp smoked paprika, garlic powder and 1 tsp salt. Pat the fish dry and rub the mixture over both sides.
4. Heat the oil in a 12-inch skillet over medium-high until it shimmers and cook the fish in two batches, 2 to 3 minutes on the first side, until a dark crust forms. Flip and cook 1 to 2 minutes, until opaque and flaking at 145°F, then break into large chunks. Thick cod or mahi-mahi fillets need 3 to 4 minutes per side.
5. Char the tortillas one at a time directly over a gas flame, or in a dry cast-iron pan, about 20 seconds per side, and stack them in a clean towel.
6. Fill each tortilla with crema, fish, slaw, avocado and cilantro.