Step 1

Preheat oven to 425°.

Step 2

Brush a medium size baking sheet with olive oil or baking spray.

Step 3

Slice the fish into quarters or 3" pieces depending on size. Set aside.

Step 4

Pour cornstarch into flat pie plate. Set aside.

Step 5

Pour buttermilk into second flat pie plate or shallow bowl. Add cumin and stir to blend. (Alternatively: If using regular milk, pour milk into bowl and add vinegar. Stir to incorporate and set aside. And then add cumin)

Step 6

Add cornmeal to third shallow bowl along with garlic powder, salt and pepper. Set aside.

Step 7

Coat both sides and ends of each piece of fish in the cornstarch and then dip to coat in the buttermilk mixture. Finally, place or toss in cornmeal mixture and place on oil coated baking sheet. Repeat until all remaining pieces are coated.

Step 8

Bake for 15-18 minutes until fish is firm.

Step 9

Combine all of the chopped veggies and fruit in a small bowl and toss to evenly distribute the jalapeno.

Step 10

Add the vinegar to a glass measuring cup. To it, add the sriracha, honey, salt and pepper and whisk together to make sure the honey is entirely blended. Slowly add the olive oil whisking the entire time to make an emulsion.

Step 11

Slice off a piece of the end of the lime and squeeze it into the dressing. Whisk together and taste for seasoning.

Step 12

Toss the slaw with the dressing. Can be made a couple of hours ahead.

Step 13

While the fish is baking, wrap the tortillas in plastic wrap and soften in the microwave for no more than 30 seconds. Unwrap carefully - the steam can be hot!

Step 14

Using a pair of tongs, carefully heat each tortilla over the flame of a gas stove turning to evenly and lightly char. Alternatively, heat or broil in an oven on a baking sheet at a low temperature. If you broil them, it'll only take a couple of minutes.

Step 15

Lay a couple pieces of avocado on a tortilla. Top with a piece of fish and some slaw. Serve with additional pieces of lime and sriracha dressing.