Combine your sliced and chopped cabbage, mango, chili, scallions, cilantro, and lime juice in a bowl. Season with sea salt and pepper to your liking and toss well to coat. Allow this mixture to sit at room temperature, stirring occasionally, while the fish is being prepared.

Cut your fish into 1/2" inch cubes, then pat off the excess moisture really well with paper towels; place cubes in a bowl and sprinkle with chipotle powder, cumin, sea salt and pepper to taste. Drizzle with 1 Tablespoon of oil and gently toss to coat.

Heat a large fry pan or skillet over medium-high heat.

Add remaining oil to the pan and heat until simmering.

Carefully place your seasoned fish into the HOT oil. Cook for 3 minutes per side or just until the fish is cooked through, opaque and flakes easily. Do not overcrowd the pan, working in 2 separate batches if necessary to get nice and crispy, flaky fish.

In a separate skillet heat up your tortillas over medium-high heat. Cook for 1-2 minutes or until warm.

Alternatively, you can microwave the tortillas. You just need to put 3-4 tortillas onto a plate, cover with a damp paper towel and microwave for about 30 seconds or until they are warmed through.

Load up your warm tortillas with fish and top with your delicious mango-cabbage mixture.

Serve immediately and enjoy!