Fish Tacos with Fresh Mango Salsa and Avocado Creama

Recipe Serves 4

For the Fish
4 large fish fillets such as halibut, cod or another white fish
1 tbsp cumin
1 tbsp smoked paprika or chipotle spice
1/2 tsp cayenne or chilli powder
1 pinch sea salt
1 tbso avocado or coconut oil

For the avocado creama
half one ripe avocado
2-3 minced fresh garlic cloves
1/4 cup plain full fat yogurt or sour cream
1 sliced jalapeno, remove seeds if you would like less spice
juice of one fresh lime

For the Mango Salsa
1 small ripe mango finely diced
1 medium tomato finely diced
1 jalapeno, seeded and finely diced
2 tbsp minced purple onion or spring onion
2 tbsp finely chopped fresh cilantro
1 tbsp fresh lime juice
pinch of sea salt

For Serving
10-12 6 inch soft corn tortilla shells
thinly sliced purple or green cabbage
additional cilantro or green onions

To Assemble: 
To prepare fish, preheat oven to 375, place fish on a sheet pan lined with aluminum foil
Drizzle half of the oil and sprinkle half the spices over your fish, flip fish and drizzle remaining oil and spices to the other side
Bake in oven until flakey 15-20 minutes depending on how big your fish cuts are

While fish is baking, prepare Avo Creama by pureeing all the ingredients together, add more fresh lime or water if needed to thin, set aside

Prepare salsa by dicing and stirring together all ingredients, set aside

For Serving, heat corn tortillas in a heated pan on the stove top or in the oven with the fish, this should take only 2-3 minutes in a hot oven. Place 1 - 2 ounce portion of fish on each tortilla, top with shredded cabbage, avocado creama and salsa! Feel free to top with additional hot sauce if thats your thing, I recommend Cholula or something smokey!