Add zest and juice from both the lemon and lime into your cabbage slaw mix. Stir to combine.

Take cilantro off the stem and chop finely. Add into slaw mix. Stir to combine.

In a separate bowl, whisk together spices and coconut flour.

In another separate bowl, whisk egg.

Dip fish into egg mixture and then into coconut flour mixture.

Using a large saucepan over medium/low heat, add some oil and then crusted fish. Cook for 3 minutes on each side.

Once the fish is cooked, assemble your taco with crusted fish, cabbage slaw, sliced avocado and diced mango.

Enjoy!