• Pat the fish dry with a paper towel; season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons olive oil until hot but not smoking.

For salmon (skin-on): Add the fish, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn over and cook until the flesh is opaque and flaky, 2 to 4 minutes.

For salmon (skinless): Add the fish and cook until lightly browned on the bottom side, 4 to 6 minutes. Turn over and cook until flesh is opaque and flaky, 1 to 2 minutes.

For halibut: Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn over and cook until flesh is opaque and flaky, 2 to 4 minutes.

For snapper: Add the fish, skin side down, and cook until the skin is crisp, 3 to 5 minutes. Turn over and cook until the flesh is opaque and flaky, 2 to 4 minutes.

Transfer to a plate to cool slightly. Using a fork, flake the fish into bite-size pieces. While the fish is cooking, prepare the lime and warm the tortillas.

• Cut the lime into wedges for garnish.
• In a medium bowl, mix the carrots, cabbage, and cider vinegar. Season with kosher salt and freshly ground pepper to taste.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Set out the tortillas, fish, cabbage-carrot slaw, salsa roja, chipotle yogurt, and lime wedges. Invite everyone to assemble their own tacos.