combine olive oil, chili powder, cumin, cayenne, lime, and salt in a bowl and submerge and coat the fish. Top with freshly ground black pepper.
Leave for 7-8 minutes, then flip the fish and coat and leave an additional 7-8 minutes.
Heat non-stick skillet over medium-high heat and add 1 tbsp coconut oil. I added a little butter too for flavor.
When skillet is hot, add fish skin-side down (or if it's skinless, just guess which side the skin was on. You'll probably guess right).
Cook for 3-4 minutes, then carefully flip. Cook an additional 2-5 minutes. Totally depends on your stove, but total cooking time ranges from 5 to 10 minutes.
Fish will be flaky but not tough. Remove from heat and let it rest for a few minutes while you heat the tortillas.
It will continue cooking while it rests, so remove it right before you think it's finished cooking. Drizzle pan sauce over it while it rests.
Once the fish is finished, heat the tortillas in the oven, in a dry pan on the stove, or directly over a gas flame on the stove.
To assemble, add fish, slaw, and sauce to tortillas, and top with chopped avocado, salsa, cotija, etc, if desired. I had tropical salsa on hand, and it was delicious! You could also serve these with raw kraut instead of slaw for a probiotic hit. Farmhouse Cultures has a jalapeno kraut that would be perfect. Invite friends over for a taco night!