First, make the spice rub by combing paprika, garlic powder, oregano, thyme, black pepper, salt and cayenne pepper in a bowl. Then, rub spice on fish.
Add the oil to a skillet preheated over medium heat. Cook fish over medium heat, about 4 minutes on each side, until the fish reaches an internal temperature of about 145F. You can also check for doneness when the fish is no longer translucent and it flakes easily with a fork.
While the fish is cooking, you can make the cabbage slaw by combining the shredded red cabbage, shredded carrots, apple cider vinegar, lime juice and salt. Let it sit in the refrigerator while the fish is cooking.
To make the avocado cream, add the avocado, lime juice, cilantro, jalapeno, and salt to a food processor and blend until smooth. Add 1-2 tablespoons of water to get your crema to a thinner consistency. Think pourable consistency rather than a scoopable consistency.
To serve, heat corn tortillas on a skillet or in the oven at 350F for a few minutes until they are warm and slightly toasted. This will give it a bit more structure to hold the fish. Break the fish into smaller pieces and place on the warm tortillas. Top with cabbage slaw, diced tomatoes and a drizzle of avocado crema.