Mix together fish spices in a small bowl. Transfer fish to a large bowl and rub spice mixture on both sides. Refrigerate covered for 30 minutes to 2 hours.

Finely chop cabbage and mix together in a medium bowl with 1/4 teaspoon kosher salt and 1/4 cup torn fresh cilantro. Set aside until dinner.

In a medium bowl or container combine yogurt, mayonnaise, lime juice, finely diced jalapeño pepper and spices for your white sauce. Refrigerate until dinner.

Just before dinner heat and lightly oil a grill pan or your barbeque. Grill the fish skin side up for 3-5 minutes and carefully flip and cook for another 5-7 minutes. Fish should flake slightly when pressed in the centre. Transfer to a serving platter and garnish with lime wedges.

Warm tortilla shells in the microwave for a minute before serving.

With a fork you can add bite sized pieces of fish to your taco shells and top with cabbage and white sauce. Serve the Black Bean Salad as a side dish.

Rinse and drain black beans.

Cut grape tomatoes in half, dice the red pepper and mango.

Slice the green onions and In a large bowl combine all ingredients with the exception of the avocado.

Avocado can be diced and added to the salad just before serving or sliced and served on the side with the tacos.