1

In a medium sized bowl, add the snapper and blackening spice mixture and toss to combine. Set aside.

2

Combine the cabbage, carrot and cilantro in a bowl. Pour in half the avocado oil, half the lime juice and ¼ of the salt. Toss to combine and let it sit while you make the fish.

3

In a small bowl, whisk together the greek yogurt, remaining lime juice and zest, remaining salt and water.

4

Warm tortillas on a skillet for about 30 seconds per side and keep warm while you cook the fish.

5

Heat a large skillet over medium heat. Add in the remaining oil and once hot, add the snapper. Cook for about three minutes per side, until browned and cooked through. Remove and set aside.

6

To serve: spoon some of the slaw onto each tortilla, top with fish and avocado. Drizzle the yogurt dressing over top and garnish with cilantro if using. Enjoy!

7

Substitutions: No snapper: use cod or mahi-mahi. Dairy-free: use vegan yogurt. No corn: use another type of tortilla.