1. Preheat oven to 400°F (200°C). 2. In a small bowl, mix 2g cumin, 2g chili powder, 1g garlic powder, 1g salt, and 1g black pepper. 3. Place 120g fish on a baking sheet lined with parchment paper. 4. Drizzle fish with 5ml olive oil and sprinkle with the spice mixture. 5. Bake for 10-12 minutes, until fish flakes easily with a fork. 6. While fish is baking, in a large bowl, combine 100g shredded red cabbage, 50g shredded green cabbage, and 50g grated carrot. 7. In a small bowl, whisk together 30g Greek yogurt, 10ml lime juice, 1g salt, and 5g chopped cilantro to make the slaw dressing. 8. Pour the dressing over the cabbage mixture and toss to combine. 9. Warm 60g corn tortillas according to package instructions. 10. Flake the cooked fish into large pieces. 11. Assemble tacos by placing fish on tortillas, topping with cabbage slaw, 30g sliced avocado, 5g sliced jalapeño, and 10g chopped green onions. 12. Serve with lime wedges (from remaining lime) on the side.