For the slaw

• 2 tbsp diced red onion
• 1 cup shredded purple cabbage
• 2 tbsp cilantro, chopped
• 1 tbsp green onion, chopped
• 1 tbsp lime juice
• 1 tbsp avocado oil

For the sauce

• 1/3 cup coconut yogurt (or greek yogurt if tolerated)
• 1 tbsp lime juice
• 1 tsp garlic powder
• 2 tsp cilantro, chopped

For the fish 

• 2–3 tbsp avocado or coconut oil
• 1/2 teaspoon sea salt
• 1/4 tsp black pepper (omit for AIP)
• 2 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp chili powder (omit for AIP, sub turmeric if desired)
• 1/4 tsp cumin (omit for AIP)
• 4 (4-5oz) white fish fillets (cod or halibut)

For serving

• 4 tortillas (these for paleo/gluten-free, these for AIP)
• 1 avocado, sliced
• Lime wedges