For the tacos:

• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp smoked or regular paprika
• 1/2 tsp cumin
• 1/2 tsp salt
• 1 1/2 lbs cod (I used defrosted from frozen wild cod, can also use mahi mahi or halibut)
• 1 cups finely sliced cabbage
• 8 corn tortillas, warmed

For the salsa:

• 2 cups finely chopped strawberries
• 1 ripe but firm small avocado, diced
• 2 tbsp fresh mint leaves, finely chopped
• 2 tbsp fresh lime juice
• 1/2 jalapeno, de-seeded and finely chopped
• 1/4 tsp salt

For the crema:

• 1 cup Greek yogurt (I used 2%)
• 1/4 cup green onions, sliced
• 1/4 cup cilantro leaves, chopped
• 1 tbsp fresh lime juice
• 1/4 tsp salt
• 1/2 tsp garlic powder