Step 1

Place the yogurt, avocado, lime juice, salt, and pepper in a blender or mason jar (where you can use an immersion blender). Blend on high for 1 to 2 minutes, or until smooth. Add more lime juice (or water) if needed to get the consistency you want.

Step 2

Toss the dressing with the chopped cabbage, carrots, and cilantro until fully combined, then refrigerate until ready to use.

Step 3

Place the strips of fish in a large bowl and cover with the lime juice. Let marinade for 5 to 10 minutes, but no longer than 20 minutes. Drain the lime juice off once finished and set the fish aside.

Step 4

In a medium-sized bowl, add the blackened rub ingredients together and whisk to combine.

Step 5

Add the cooking fat to a large skillet over medium-high heat. Once heated, start cooking the fish.

Step 6

To cook the fish, dip each piece into the blackened rub and coat well on all sides. Place the seasoned fish in the hot oil, cooking each side for about 3 minutes, or until flaky and white. Transfer the cooked fish to a separate bowl or plate and repeat for the rest of the batch.

Step 7

To assemble a taco: place the fish in the tortilla of your choice, then top with the Mexican slaw, additional chopped cilantro, jalapeno, lime juice, and sprinkle of sea salt.