Place the yogurt, avocado, lime juice, salt, and pepper in a blender or mason jar (where you can use an immersion blender). Blend on high for 1 to 2 minutes, or until smooth. Add more lime juice (or water) if needed to get the consistency you want.

Toss the dressing with the chopped cabbage, carrots, and cilantro until fully combined, then refrigerate until ready to use.

Place the strips of fish in a large bowl and cover with the lime juice. Let marinade for 5 to 10 minutes, but no longer than 20 minutes. Drain the lime juice off once finished and set the fish aside.

In a medium-sized bowl, add the blackened rub ingredients together and whisk to combine.

Add the cooking fat to a large skillet over medium-high heat. Once heated, start cooking the fish.

To cook the fish, dip each piece into the blackened rub and coat well on all sides. Place the seasoned fish in the hot oil, cooking each side for about 3 minutes, or until flaky and white. Transfer the cooked fish to a separate bowl or plate and repeat for the rest of the batch.

To assemble a taco: place the fish in the tortilla of your choice, then top with the Mexican slaw, additional chopped cilantro, jalapeno, lime juice, and sprinkle of sea salt.