Pat the fish fillets dry with kitchen paper. In a small bowl, mix the olive oil, smoked paprika, cumin, garlic powder, salt, and pepper into a paste. Brush this mixture all over the fish, making sure every piece is evenly coated. The spices will look vibrant and reddish-brown against the pale flesh.

Preheat your grill or grill pan to a medium-high heat. You want it hot enough that a drop of water sizzles and evaporates instantly, but not so hot that it burns the outside before the inside cooks.

Place the fish fillets on the grill, skin-side down if they have skin. You should hear a satisfying sizzle as they hit the grates. Cook for 3-4 minutes without moving them, until the edges turn opaque and white, and the flesh begins to flake easily when pressed gently with a spatula.

Carefully flip the fish using tongs. The cooked side should be golden brown with distinct grill marks. Cook for another 2-3 minutes. The fish is ready when it flakes easily with a fork and feels firm but still tender to the touch. If you have a meat thermometer, the internal temperature should reach 63°C.

While the fish rests, quickly warm the tortillas on the grill for about 30 seconds per side. They should become pliable and develop small brown spots, and you will smell a lovely toasted corn aroma.

To assemble, flake the grilled fish into large chunks. Lay two warm tortillas on each plate. Divide the shredded red cabbage among them, then top with the flaked fish and slices of avocado. Drizzle over the sour cream or yoghurt mixed with lime juice, and finish with a generous sprinkle of fresh coriander.