Step 1

Get started with the slaw. Grab a red cabbage and shred it up. Place the shredded cabbage in a jar or a bowl and add in the juice of 4 limes, salt, pepper, and olive oil. Toss thoroughly, and then push the cabbage down into the bowl or jar. Let sit at room temp until ready to serve. It will turn a lovely vibrant colour while it pickles.

Step 2

Now, Mango slaw. In a bowl add the diced mango, red pepper, onion, cilantro, lime juice, salt, and olive oil. Toss and let rest in the fridge to chill until ready to serve.

Step 3

Now, the main event. On a sheet tray or cutting board, season the fish with olive oil, salt, paprika, and cumin. Pat the spices into the meat. Next with a sharp knife, cube up the fish into small nuggets.

Step 4

Place a lightly oiled pan over medium heat, and once the pan is at temperature, add in the fish. Let cook for 2 minutes per side then remove from the pan.

Step 5

Now time to assemble. Lay the warm tortilla shell onto the plate and smear the mashed avocado in the center of the taco. Next add the shredded cabbage, followed by the fish and the mango slaw. You can garnish with some thinly sliced radishes and fresh cilantro. A quick squeeze of lime and BOOM! done. Enjoy!