Step 1

Make the tacos: In a medium bowl, whisk together the oil, cilantro, lime juice, orange juice, oregano, onion and garlic until combined.

Step 2

Season the fish lightly with salt and pepper. Spread half of the marinade over the bottom of a rectangular glass baking dish. Arrange the fish over the marinade. Spoon the remaining marinade over the fish. Cover and refrigerate for no more than 30 minutes, turning the fish over once during that time.

Step 3

Make the slaw: While the fish is marinating, in a large bowl, toss together the cabbage, cilantro, half of the lime juice, the honey, salt and pepper until evenly coated. Taste, and add more lime juice and/or honey, as needed. Let the slaw sit while you finish the recipe; the salt and lime juice will wilt the cabbage a bit.

Step 4

Make the avocado crema: In a food processor, combine the sour cream or crema, avocado, lime juice and salt and process until smooth.

Step 5

Cook the fish: Heat a large cast-iron skillet or griddle over medium-high heat. It should be very hot, which will help prevent sticking; check by flicking a few drops of water -- if they immediately scatter and evaporate, the pan is ready. Make sure each piece of fish is well coated with the marinade (leave behind most of the onion), then add to the pan and cook until just opaque in the center, 2 to 3 minutes on the first side, then carefully turn them over and cook for 1 1/2 to 2 minutes on the second side. The fish should be just beginning to flake when touched with a fork. Discard any remaining marinade.

Step 6

Coarsely chop the cooked fish. Arrange on a platter, and serve right away with the tortillas, slaw, avocado crema, diced onion, chopped cilantro, pickled jalapeño slices and lime wedges.