In a bowl, add all of your cabbage slaw ingredients and toss to coat. Place in the fridge until ready to use.
In another small bowl, mix together your mayo and dijon, also set aside in the fridge.
On a plate, season your fish well with spices on both sides.
Heat a pan over medium heat, add 1 tbsp of olive oil, once hot, add your fish and cook for 4-6min depending on the thickness of the fillets then flip and cook for another 4-6min. Remove from the heat, place in a bowl and break into smaller chunks.
Assemble your tacos by slicing your wraps in half and spreading 1 1/2 tsp of the tartar sauce in the middle of the wrap, top that with the cabbage slaw, avocado chunks, fish, then ~2 tsp dijon mayo and optional pico de Gallo, salsa & cilantro. Repeat for the rest of the tacos (use double of each ingredient if making a 4 giant tacos).
Serve with a side of lime. Enjoy your Low Carb Fish Tacos With Cabbage Slaw!