Fish Tacos with Lime Crema and Cabbage Slaw

Pasos

1. Make the marinade in a dish: the zest and juice of 1 lime, 2 tablespoons oil, the cumin, smoked paprika, chipotle powder, garlic powder, oregano and 1/2 teaspoon salt. Pat the fish dry with paper towels, cut it into 4 pieces and turn them in the marinade to coat well. Marinate for 15 to 20 minutes in the fridge, no longer.
2. Meanwhile, shred the cabbage very thinly, about 1/16 inch (2 mm). Put it in a bowl with the juice of 1 lime, a pinch of salt and a handful of chopped cilantro. Toss, scrunching it lightly with your hands, and let it sit for 10 minutes: it should soften without losing its crunch.
3. For the lime crema, mix the sour cream with the zest of 1 lime, the juice of half that lime and a pinch of salt. Thin with 1 to 2 teaspoons cold water if needed, until it falls from the spoon in a ribbon.
4. For the pico de gallo, seed the tomatoes and cut them into small dice. Finely chop the white onion and the jalapeño, seeded if you want less heat. Mix with a handful of chopped cilantro, the juice of the other half lime and a pinch of salt. Let it sit for 10 minutes so the flavors come together.
5. Heat a dry skillet or comal over high heat. Warm the tortillas one at a time, 30 to 45 seconds per side, until pliable and lightly spotted with brown. Stack them as you go in a clean kitchen towel, wrapped closed: the steam keeps them soft.
6. Heat the last tablespoon of oil in a cast-iron skillet over medium-high heat until it shimmers. Lay the fish pieces in, away from you, and don't touch them for 3 minutes, until the edges turn opaque and the underside is well browned and releases on its own.
7. Carefully flip the fish with a thin spatula and cook 2 to 3 minutes more, depending on thickness. It's done when the center reaches 130 to 140°F (55 to 60°C), the flesh is opaque and it separates into large flakes with a fork. Move it to a cutting board.
8. Cut the last lime into wedges. Halve and pit the avocados and slice them thinly at the last minute. Pick the remaining cilantro leaves.
9. Break the fish into large chunks. On each tortilla, pile a handful of slaw, a few pieces of fish, two slices of avocado and a spoonful of pico de gallo, then drizzle with lime crema and scatter cilantro leaves over the top. Plan on 3 tacos per person and serve with the lime wedges.