In a medium bowl, combine the honey, Greek yogurt, light mayonnaise, lime juice, chili-lime seasoning, and salt. Whisk everything together until it’s smooth.

If the sauce is too thick, a spoonful of water will help achieve your desired consistency. The sauce should be creamy yet drizzle-able.

In another bowl, mix the smoked paprika, salt, chili-lime seasoning, and cumin. Rub this flavor-packed mixture evenly over the cod fillets. This is where the magic happens—the spices elevate the fish beyond the ordinary.

Heat a skillet over medium-high heat. Add a splash of olive oil. Once hot, place the fillets in the skillet. Cook for about 3-4 minutes on each side or until the fish flakes easily with a fork. The aroma wafting through your kitchen will be heavenly!

In a large bowl, combine the shredded white and red cabbage, carrots, cilantro, lime juice, olive oil, salt, and pepper. Toss everything together to ensure a beautiful mix of colors and flavors. This slaw adds crunch and a punch of freshness to each taco.

When the fish is nearly ready, it’s time to warm those tortillas. I love charring them over an open flame; just 30 seconds on each side gives them an unbeatable flavor. If you don’t have an open flame, a hot skillet works as well.

Now comes the fun part! Take a warm tortilla and place a generous piece of the cooked cod on top. Add a scoop of the vibrant slaw and drizzle on that irresistible sauce. A squeeze of fresh lime brings everything together, adding that final touch of brightness.

Plate up those gorgeous tacos! Gather your friends or family and share this tasty dish. I guarantee smiles all around!