Step 1

Pat the fish dry with paper towels. Combine the chili powder, smoked paprika, garlic powder and salt in a small bowl. Sprinkle the seasoning over both sides of the fish and gently pat the seasoning onto the fish.

Step 2

Heat the olive oil in a nonstick skillet over medium heat. Add the fish to the pan and cook until the internal temperature reaches 145° F, about 4-7 minutes per side. Turn off the heat.

Step 3

Meanwhile, in a bowl, whisk together the plain Greek yogurt, lime juice, garlic powder, sriracha and salt. If the sauce is too thick you can thin it with a little water, a teaspoon at a time, until it reaches your desired consistency. Set aside.

Step 4

(Optional) Warm and slightly crisp the tortillas, one at a time, in a hot skillet on the stove. Alternatively, you can warm the tortillas all at once in the microwave.

Step 5

To serve, fill each tortilla with shredded cabbage, cooked fish, avocado slices, fish taco sauce and chopped cilantro. Serve with lime wedges.