You can prepare the coleslaw up to 4 days in advance, so feel free to make it whenever you’re ready. If you’re using one of my coleslaw recipes and you don’t want leftovers, halve the recipe. I recommend making it ahead of time for the best results because coleslaw tastes better when it has had a chance to sit.

Transfer the mahi mahi, avocado oil, chili powder, and sea salt to a large zip lock bag. Seal the bag and shake everything together until the fish is coated in oil and seasonings. Marinate for at least 15 minutes, or up to 12 hours.

When you’re ready to bake the fish, preheat the oven to 400 degrees Fahrenheit. Transfer the marinated fish filets to a casserole dish or baking sheet that is lightly sprayed with cooking spray. Bake for 12 to 15 minutes, or until the fish has cooked through. 

Fish is considered cooked through when it reaches an internal temperature of 145 degrees Fahrenheit. To verify it’s done, insert a meat thermometer into the thickest part of each filet and wait until the numbers stop moving.

Remove the fish from the oven and use a fork to chop it up into chunks. For richer flavor, drizzle the chopped fish with more avocado oil.

Add the ingredients for the avocado crema to a small blender (I use a magic bullet) or a food processor. Blend until completely smooth. If need be, you can add a little cold water to help the ingredients blend. 

Heat your tortillas using your preferred method. Stuff the corn tortillas with your desired amount of baked mahi mahi. Top with avocado crema and cabbage slaw. Serve with lime wedges so you can squirt a squeeze of lime juice over the tacos.