A smoky chili-lime spice blend of smoked paprika, cumin, and garlic powder does the heavy lifting here, coating every piece before it hits a hot skillet and turns deeply golden at the edges. The crisp cabbage and red onion slaw, tossed with fresh cilantro and a bright squeeze of lime, adds crunch and acidity that balances all that smoky spice. A cool, tangy crema drizzled over the top ties everything together, while warm, lightly charred corn tortillas give each taco that perfect pliable wrap. Pile it all together with extra lime wedges and hot sauce on the side for a weeknight taco night that comes together fast and tastes like a lot more effort went into it. It's a genuinely satisfying option for a vegan table, full of texture and bold flavor in every bite.
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In a small bowl, stir together the chili powder, smoked paprika, cumin, garlic powder, 1/2 tsp salt, and black pepper. Pat the fish pieces dry with paper towels, then toss them with the spice mixture until evenly coated.
In a large mixing bowl, combine the shredded cabbage, red onion, cilantro, 2 tbsp lime juice, 1 tbsp olive oil, and 1/4 tsp salt. Toss well and set aside.
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