Step 1

Cut the fish fillets lengthways on the diagonal into 1.5cm wide, 12cm-long strips.

Step 2

In a medium bowl, combine fish, allspice, thyme, cayenne pepper, cinnamon, garlic powder and oil. Season. Cover; refrigerate until required.

Step 3

Blend or process avocado, sour cream and lime juice until smooth. Season to taste.

Step 4

In a large bowl, combine cabbage, coriander, onion, chilli, orange juice and garlic. Season to taste.

Step 5

Heat a large, non-stick frying pan over medium; heat tortillas, in batches, 15 seconds each side. Wrap tortillas in foil to keep warm.

Step 6

Increase heat to high; cook fish in same pan, in two batches, 4 minutes or until just cooked.

Step 7

Serve warm tortilla filled with fish and slaw, topped with avocado cream.