1. For the slaw:

• Place the shredded cabbage in a bowl and sprinkle with 1/2 teaspoon of salt.
• Massage and squeeze the cabbage with your hands to help it release its liquid and begin wilting.
• Transfer the cabbage to a strainer set over a bowl and set aside to drain for about 15 minutes.
• Squeeze the cabbage of its excess liquid, one handful at a time, and transfer to a mixing bowl.
• Add the grated carrot, green onions, and jalapeño. Toss to combine.
• Whisk together the minced garlic, lime juice, and mayonnaise.
• Taste and add a sugar, remaining salt, and 1 tsp pepper to taste.
• Pour over the cabbage mix and toss to combine.

2. For the fish:
Combine the flour, 1 tsp salt, 1 tsp pepper, and paprika in a shallow container.

• Pat the fish dry, then dredge it in the flour mixture.
• Heat the oil in a heavy (preferably cast iron) pan over medium-high heat until the oil is shimmery and flows to coat the entire bottom of the pan.
• Add the fish to the pan — if cooking multiple fillets, arrange them in a single layer with a little space between.
• Cook for 2 to 3 minutes per side, carefully flipping once with a spatula, until both sides are golden-brown and the fish is opaque and flakes apart easily in the thickest part.
• Transfer the fish to a clean plate and flake into large chunks.

3. Meanwhile, heat the corn tortillas, one by one, in a heavy, dry pan, until soft and warm. Wrap them in a clean cloth as you go. (Alternatively, wrap them in a clean dish towel and warm them in the microwave for a few seconds.)

4. Serve the fish on a platter with the tortillas, slaw, cilantro, avocado, lime, and salsa on the side, letting each diner assemble his or her own tacos.