Start off by patting the fish dry with paper towels. Then, season it with kosher salt, cumin, and smoky chili powder. Make sure each piece is evenly coated. This step is crucial as it sets the flavor base for your tacos.

In a large skillet, warm up a bit of olive oil over medium heat. Once hot, add the seasoned fish. Cook for about three to four minutes on each side. You want it to flake easily with a fork. You’ll know it’s done when it turns opaque. Once cooked, transfer it to a plate and let it rest for a couple of minutes before breaking it into chunks.

Grab a bowl and mix together the mayonnaise, hot sauce, lime juice, sour cream, and honey. Taste and adjust according to your preference. If you want it more tangy, add more lime juice; if you prefer it sweeter, a dash more honey will do the trick.

While the fish is cooking, chop your veggies. Slice the avocado, finely chop the spring onions, and shred the cabbage. Each ingredient adds a different texture and enhances the overall taste.

In the same skillet (after removing the fish), heat the tortillas. Just a minute on each side is enough to make them warm and pliable. If you have a gas stovetop, you can char them directly over the flame for added flavor.

Now comes the fun part—assembling your tacos! Take a tortilla, add some fish, drizzle with your sauce, and top with avocado, cabbage, cilantro, and spring onions. Don’t be shy; pile them on!