Slice the cabbage across its width into thin shreds. Chop red onion, bell pepper, celery,and carrots finely.
Combine all the dry spices in a small bowl. Preheat oil in a frying pan over medium-highheat. Add all the dry spices and toast until fragrant (about 1-2 minutes).
Pour in the vinegar; let it steam for a few seconds, then pour into the mixing bowl withcabbage mixture. Mix everything properly and evenly. The slaw is ready to beused in different types of fish tacos.