Pat your fish fillets very dry with a towel. Mix the chili powder, cumin, salt, and pepper. Rub the spices and olive oil onto the fish.

Mix the shredded cabbage with lime juice and yogurt. Stir in some fresh cilantro for a green look. Let the slaw sit to blend the sharp flavors.

Get your grill or pan very hot first. Use a little oil to stop any sticking. This helps the fish get a nice dark char.

Place the seasoned fish on the hot grill. Cook for four minutes on every single side. The fish should flake easily with a silver fork.

Put the corn tortillas on the grill for seconds. They should be soft and have light brown marks. This makes them much easier to fold and eat.

Break the grilled fish into small and chunky pieces. Place the fish inside the warm corn tortillas. Top with a big scoop of the crunchy slaw.