Ingredients

• 2 teaspoons garlic powder
• 1.5 teaspoons smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoons brown sugar
• salt and ground black pepper to taste
• 3 , 4 ounce
• 1 tablespoon olive oil , or as needed
• 6 , 6 inch

Instructions

1. 1 Combine garlic powder, paprika, cayenne pepper, chili powder, cumin, brown sugar, salt, and black pepper in a small bowl. Rub the mixture on both sides of the fish.
2. 2 Heat oil in a large skillet over medium heat. Place fish in the hot skillet and cook until the outside has browned and fish is flaky, 4 to 5 minutes per side. Remove from heat and break fillets into pieces.
3. 3 Heat tortillas in the same skillet over low heat until warm, about 30 seconds per side.
4. 4 Prepare coleslaw: Combine coleslaw mix, cilantro, lime juice, salt, and pepper in a bowl and mix until well combined. Set aside.
5. 5 Prepare avocado sauce: Combine avocado, cilantro, water, lime juice, mayonnaise, Dijon mustard, salt, and pepper in a blender or food chopper; blend until smooth. Stir in jalapenos.
6. 6 Evenly distribute the fish into each tortilla, add in some slaw, and top with a heaping spoon of the avocado sauce.

Nutrition per serving