Preparation

1. Preheat oven to broil. Line a small baking pan with aluminum foil and lightly coat with oil.
2. Marinade/Dressing: In a small bowl, stir together lime juice, chili powder, cumin, garlic, salt, and olive oil. Scoop out 1 1/2 Tablespoons of this marinade/dressing into another small bowl and set aside. Add the fish to the original bowl of marinade and toss to coat. Add the shredded cabbage to the second bowl of dressing and toss to combine.
3. Slice 1/4 red onion vertically and place into a bowl of ice water to soak. Drain, pat dry and return to the same bowl for serving.
4. Slice 1/2 avocado and place into another small bowl. Add 2 teaspoons of lime juice and toss to coat.
5. Dice 1 medium tomato and place into a small bowl. Add 1/4 cup of your favorite salsa and 2 Tablespoons of chopped cilantro.
6. In a small bowl, stir together the mayonnaise, Greek yogurt, lime juice and hot sauce.
7. Transfer fish to the prepared baking sheet along with whatever marinade is there. Broil 4-6 minutes or until browned and flakes easily with a fork. While fish is cooking, tightly wrap tortillas in foil and place in oven on the rack below the fish. Remove cooked fish from pan and set onto a plate or bowl and break up pieces with a fork, stirring in any of the pan juices. Set warmed tortillas on a plate.
8. To assemble, place 2 tortillas on a plate, spoon some of the fish onto each tortilla. Top with tomato/salsa, onions, avocado, cabbage slaw and drizzle with spicy yogurt mixture.