Combine fish marinade ingredients in a ceramic or glass bowl, or ziplock bag.  Place covered in fridge for 20 minutes.

Place cabbage, apple cider vinegar and a pinch of salt in a bowl, scrunch with your hands to combine, this will soften the cabbage after about 10 minutes.  Once softened, add yoghurt, jalapenos and coriander.

Pan fry fish on high for 2 minutes each side or until cooked through and golden. You may not need to add much oil to the pan as there is oil in the marinade.  Remove from heat and use a fork to flake.

Dice avocado and mango and put into separate bowls to serve.

Heat tortillas either wrapped in baking paper in a hot oven for 5-10 minutes, or you can pan fry each one in a dry frypan. 

To assemble tacos add red cabbage slaw, fish and top with avocado, mango and any extra coriander.