Start by adding the shredded cabbage / slaw mix to a bowl. Stir in yogurt, lime juice, and a good pinch of salt and pepper. Set aside until ready to assemble tacos.
Pat the fish dry. In a small bowl, add all the seasoning with a good size pinch of salt and pepper. Stir in the lime juice. Generously season each side of the fish.
Cook on medium, each side for a couple minutes until cooked through. Gently break apart.
Assemble tacos by layers a little slaw inside a warm tortilla. Top with fish, then pico de gallo. Avocado, cojita cheese, and hot sauce are all yummy too!