1-First step: Mix the seasoning In a small bowl, combine 1 teaspoon cumin, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Sprinkle the mixture on both sides of the fish fillets so the flavor gets into every bite. This works well with white fish such as cod, but it also fits nicely with tilapia if that is what you have on hand.

2-Second step: Make the chipotle lime crema In a blender or small bowl, combine 1/2 cup Greek yogurt, 1 chipotle pepper in adobo sauce, 1 tablespoon lime juice, and 1/2 teaspoon salt. Blend until smooth, then chill it while the fish cooks. A cold crema gives you a nice contrast against the warm tacos, and the smoky heat really wakes everything up.

3-Third step: Cook the fish Heat 1 tablespoon coconut oil in a pan over medium-high heat. Once the pan is hot, add the fish and cook it for 5 minutes on one side. Flip it carefully and cook for 2 more minutes, or until the fish flakes easily with a fork. If you are using tilapia, it should cook fast and stay tender if you do not overdo it.

4-Fourth step: Flake and warm the tortillas Remove the fish from the heat and flake it into bite-size pieces. While the fish rests, warm 12 corn tortillas in a dry skillet, in the microwave, or directly over a gas flame for a few seconds. Warm tortillas make the tacos easier to fold and give them a better texture.

5-Final step: Build and serve Fill each tortilla with flaked fish, then top with cilantro, radishes, and lettuce. Spoon the chipotle-lime crema over the top or serve it on the side for dipping. This easy fish tacos recipe is best served right away while the tortillas are warm and the fish is still juicy.