Prepare the Slaw: In a medium bowl, combine the shredded red cabbage, grated carrot, sliced spring onions, and chopped coriander. In a separate small bowl, whisk together the Greek yoghurt, mayonnaise, lime juice, and a pinch of salt until smooth. Pour the dressing over the cabbage mixture and toss well to combine. Set aside in the fridge while you prepare the fish.

Mix the Spices: In another small bowl, mix together all the spices for the fish: smoked paprika, garlic powder, onion powder, oregano, cumin, cayenne pepper, black pepper, salt, and brown sugar. Stir until everything is evenly distributed.

Season the Fish: Pat the fish fillets completely dry with a paper towel. This is crucial for getting a good sear. Sprinkle the spice mixture generously over all sides of the fish fillets. I find that gently pressing the spices into the flesh helps them adhere better during cooking.

Heat the Pan: Place a large, heavy-bottomed frying pan or cast-iron skillet over a medium-high heat. Add the olive oil and let it get hot – you should see it shimmer slightly.

Sear the Fish: Carefully place the seasoned fish fillets in the hot pan, ensuring you don't overcrowd it (cook in two batches if necessary). Cook for 3-4 minutes on the first side, undisturbed, until a dark, flavourful crust forms.

Flip and Finish Cooking: Using a thin spatula, carefully flip the fish. Cook for another 2-4 minutes on the second side. The exact time will depend on the thickness of your fillets. The fish is cooked when it's opaque all the way through and flakes easily with a fork.

Rest the Fish: Remove the fish from the pan and let it rest on a plate for a minute or two. This helps the juices redistribute, keeping the fish moist.

Warm the Tortillas: While the fish is resting, you can warm your tortillas. Either heat them for a few seconds over a gas flame, or wrap them in a damp tea towel and microwave for 30-40 seconds until soft and pliable.

Assemble the Tacos: Flake the cooked fish into large chunks. To assemble, place a generous spoonful of the zesty slaw onto a warm tortilla, top with a few chunks of the blackened fish, and finish with any extra toppings you like. Serve immediately with lime wedges on the side for squeezing over.