Step 1

Combine the cabbage, scallion, and jalapeno, if using, in a medium bowl.

Step 2

Cut the fish into strips. Combine the fish with the lime zest and juice, pimenton, garlic, oil and salt, to taste, in a medium bowl. This can be done a day ahead, covered and refrigerated.

Step 3

In a small bowl, combine the vinegar, honey and oil. Add to the cabbage mixture and toss until well dressed. Season with salt, to taste. If using within a couple of hours let it sit at room temperature, if making this ahead, refrigerate until ready to use.

Step 4

To cook and assemble:

Step 5

Preheat the oven to 350 degrees F. Wrap the tortillas in foil.

Step 6

Put the fish strips on a parchment-lined baking sheet. Put the fish and tortillas in the preheated oven for 8 to 10 minutes.

Step 7

While the fish is in the oven, taste the cabbage for seasoning and adjust, if needed.

Step 8

Remove the fish and tortillas from the oven. Put some fish in the center of a tortilla, top with a couple of avocado slices and finish with some of the cabbage slaw. Repeat with remaining ingredients and serve.