Pickle cabbage. Place water, vinegar and honey in a small pot and season with salt and pepper. Bring to a simmer. Place cabbage in a bowl and pour the hot liquid over the cabbage, allow to cool for 1 hour

Make habanero oil. Using gloves, remove seeds and veins of pepper and mince. Add to the olive oil and allow to marinade

Make salsa. Fold together mango, lime juice and cilantro, season with salt

Saute fish. Dry fish using a paper towel. Combine all seasonings in a bowl and sprinkle over fish, both sides. Heat a large saute pan to medium high heat and add coconut oil. Saute fish until golden brown, about 5min per side depending on thickness of fillet. Flake fish with a fork.

To serve, portion fish onto toasted tortilla and garnish with a small amount of cabbage, oil and salsa