1-First Step: Make the cilantro lime cabbage slaw Place 12 ounces shredded cabbage in a medium bowl. Add 1/2 teaspoon kosher salt, 1/4 cup thinly sliced red onion, 1/2 cup chopped cilantro, 1/4 to 1/2 finely chopped jalapeno, 1/4 cup fresh lime juice, and 2 tablespoons olive oil. Toss everything well until the cabbage is coated. Let the slaw rest for 10 to 15 minutes while you prepare the fish. This short rest softens the cabbage just a little without taking away the crunch. If you prefer a milder slaw, use only 1/4 jalapeno. If you like more heat, go with the full 1/2 jalapeno.

2-Second Step: Mix the spice rub In a small bowl, stir together 1 1/2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon granulated garlic, 3/4 teaspoon kosher salt, 1/2 teaspoon sugar if using, and 1/4 teaspoon chipotle powder. This spice mix gives the fish a warm, smoky flavor that tastes great with the bright slaw. Pat the fish dry with paper towels before seasoning. Dry fish browns better and helps the spices stick. If you are using tofu, press it first so it releases extra moisture, then cut it into strips or small slabs.

3-Third Step: Season the fish Place 1 to 1 1/2 pounds white fish on a plate or baking sheet. Sprinkle the spice rub evenly over both sides, pressing lightly so it sticks. If you are using tofu instead, coat each piece the same way. At this stage, the fish should look fully seasoned but not heavily coated. You want enough spice to flavor every bite, but not so much that it hides the mild fish. For a fish tacos with cilantro lime slaw version that tastes a little sweeter, keep the optional sugar in the rub. For a sharper, spicier version, leave it out.

4-Fourth Step: Cook the fish You can cook the fish in a skillet, on the grill, or in the oven. For stovetop cooking, heat a little oil in a skillet over medium-high heat. Cook the fish for about 3 to 4 minutes per side, depending on thickness, until it flakes easily with a fork. For baking, place the fish on a lined sheet pan and bake at 400°F for 10 to 12 minutes. For grilling, cook over medium heat until the fish turns opaque and flakes easily. If you are using tofu, pan-sear it in a lightly oiled skillet until golden on both sides. The same spice rub works well and makes tofu a strong substitute in fish tacos with slaw.

5-Fifth Step: Warm the tortillas and prepare the toppings Warm 8 to 12 five-inch flour tortillas in a dry skillet for about 20 to 30 seconds per side, or heat them directly over a low flame if you like a little char. If you want to use corn tortillas or a blend, that works too. Keep them wrapped in a clean towel so they stay soft. Set out lime wedges, avocado slices, cotija cheese, cilantro, and chipotle mayo, lime crema, or another creamy sauce. Having the toppings ready makes assembly quick and fun. It also lets everyone build their own tacos the way they like them.

6-Final Step: Assemble and serve Flake the cooked fish into large pieces or leave tofu strips whole. Add a few pieces to each tortilla, then top with a generous spoonful of cilantro lime cabbage slaw. Finish with avocado, cotija cheese, cilantro, and a drizzle of sauce. Serve right away with lime wedges on the side.