Start by making the green cabbage slaw. Discard the outer leaves then carefully wash the cabbage and dry.

Cut the cabbage into quarters then thinly slice it into strips until you have 1 cup then move into a bowl.

Wash and dry the cilantro then finely chop and add to the cabbage. Lastly, add the juice of 1 lime, stir to combine then set aside.

Next grab a second bowl for the tomato salsa.

Wash and dry your tomatoes, then cut the tomatoes in half and discard the seeds.

Next, chop into small cubes then add to the bowl along with finely chopped red onion, salt and pepper. Stir then set aside.

For the avocado crema, get your food processor or blender.

Cut your avocados lengthwise then twist to open and remove the seed. Using a spoon, scoop out the avocado flesh and add it to your food processor or blender.

Next, add the juice of 1 lime, 2 tablespoons of water, 2 tablespoons of mayo, 2 teaspoons of honey, salt and pepper.

Blitz to combine then give it a taste. If your lime was not juicy enough, add a bit more lime juice.

If you have a cast iron skillet, I recommend using it to cook the fish, otherwise use any bottom heavy skillet.

Heat your skillet on medium-high and add 2 tablespoons of olive oil. While the oil heats up, season your fish with salt and pepper on both sides, about 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

Once the skillet is hot, add the fish skin-side down then cook for 5-7 minutes on medium heat then flip the fish, lower the heat to medium-low and cook for another 4-5 minutes or until the fish is completely opaque, flaky and firm to the touch.

The fish skin should be nice and crispy but I tend to remove the skin before serving but you can keep the skin on and eat it also.

While the fish is resting, heat up your tortillas.

I grab a large skillet, turn the heat to high and once the dry skillet is hot, add one or two or the tortillas and heat them up on medium-high heat until they get browned and puffy.

Be sure to watch the tortillas as they heat up fast and use tongs to flip them. Transfer the heated tortillas to a plate while you heat up the rest then fold them in half so it holds it shape.

Grab a tortilla then add a bit of the slaw to one half followed by the tomato salsa, a few pieces of the fish and the avocado crema.

Eat immediately!