Zesty Fresh Fish Tacos

1. Make the creamy lime sauce. In a small bowl, stir together the yogurt (or sour cream), mayonnaise, lime juice, garlic, chili powder, and a pinch of salt. You want it creamy and drizzleable. If it is too thick, add a teaspoon or two of water or extra lime juice. Refrigerate while you cook.
2. Toss the slaw. In a mixing bowl, combine cabbage, carrots, cilantro, lime juice, olive oil, salt, and honey (if using). Toss and let it sit 5 to 10 minutes while you cook the fish. It softens slightly and gets friendlier.
3. Season the fish. Pat fish very dry with paper towels. Rub with olive oil, then sprinkle on chili powder, cumin, smoked paprika, salt, pepper, and lime zest. (Save the lime juice for serving so the fish can actually brown.)
4. Cook the fish. Heat a large skillet over medium-high heat. Add 1 to 2 teaspoons oil if your pan is dry or you are using cast iron. If you are using nonstick and the fish is oiled, you can usually skip it. Cook fish 3 to 4 minutes per side, depending on thickness, until browned and opaque and it flakes easily. For the most accurate cue, aim for 145°F / 63°C in the thickest part. Transfer to a plate and gently break into chunks with a fork.
5. Warm the tortillas. Warm tortillas in a dry skillet for about 20 to 30 seconds per side, or wrap in a damp paper towel and microwave for 20 to 30 seconds.
6. Assemble. Add fish to tortillas, top with slaw, drizzle with creamy lime sauce, and finish with cilantro, avocado, and a squeeze of lime. Eat immediately while everything is still crisp, warm, and doing its little magic trick.

Cook's tip: If your fish is releasing a lot of liquid in the pan, it often means the heat is too low or the fish was too wet. Some previously frozen fish can also weep more. Pat it dry, keep the pan hot, and let it sear without poking it for the first couple minutes.