For the Fish:

• 6 tilapia fillets 4 ounce each
• 1 ½ teaspoons chili powder
• 1 teaspoon garlic salt
• ½ teaspoon kosher salt
• 1 Tablespoon ground cumin
• 1 pinch cayenne pepper
• 1 lime juiced
• 2 Tablespoons olive oil

For the Slaw:

• 1 cup thinly sliced green cabbage
• ½ cup thinly sliced red cabbage
• ½ red pepper diced
• ½ small red onion sliced in thin strips
• ¼ cup fresh basil chopped
• 2 Tablespoons fresh cilantro chopped
• 1 Jalapeño seeded and chopped
• 1 large orange peeled and sectioned
• 1 Tablespoon olive oil
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper