Preheat the oven to 180C.

For the fish, mix the spices together with the olive oil and juice of one lime. Coat the fish on both sides with the spice mixture and leave to marinade in a shallow baking dish for 15 min.

Prepare the Red cabbage slaw by mixing together the shredded red cabbage, honey, olive oil and lime juice in a bowl. Add salt to taste.

Once the fish has marinated, place into the preheated oven for 12 minutes.

Whilst the fish is in the oven, heat the sides of the tortilla over an open flame so it gets charred around the edges.

Once cooked remove the fish onto a plate and flake into large pieces.

To assemble the fish tortilla, start with red cabbage slaw, a few slices of avocado, flaked fish and top with mango salsa. Serve with a lime wedge and parsley.