- Stir together the tomatoes, onion, garlic, lime, oil in a bowl and season. Cover and store in the fridge
- In another bowl mix the spices and sprinkle over the fish. Store in a zip-lock bag for 30 minutes
- Grill the fish on a medium heat for 5 minutes per side, remove from the heat and flake into a bowl
- Warm the tortillas and assemble with avocado, salsa, cabbage, fish, sour cream, coriander, chilli sauce and lime wedges.