1. In a small bowl, mix the cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Pat the fish dry with paper towels, then rub the spice mixture evenly over both sides of the fillets.
2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned fish and cook for about 3-4 minutes per side, or until the fish flakes easily with a fork. Be careful not to overcook—the fish should be tender and juicy.
3. While the fish is cooking, prepare the cilantro lime slaw. In a medium bowl, combine shredded cabbage, carrots, red onion, cilantro, and jalapeño if using.
4. In a separate small bowl, whisk together mayonnaise (or Greek yogurt), lime juice, honey, salt, and pepper to create the dressing. Pour over the slaw mixture and toss gently to coat everything evenly.
5. Warm the tortillas in a dry skillet or wrapped in foil in the oven at 350°F for 5 minutes, until pliable and slightly toasted.
6. To assemble, break the cooked fish into chunks and distribute evenly among the tortillas. Top each taco generously with the cilantro lime slaw and garnish with extra cilantro leaves if desired.
7. Serve immediately with lime wedges on the side for an extra burst of brightness.

One of my favorite memories is the first time I made these tacos for my husband. As he took his first bite, the look of surprise and delight on his face reminded me of the joy Mama Lou found in simple, honest food. That moment made me realize that cooking is truly an act of sharing love and connection.