Pre heat oven to 300 degrees and place corn tortillas on baking sheet so they're ready to go right before dinner. For salsa Fresca, chop desired amount of tri-colored tomatoes and toss with chopped cilantro, salt, 1 chopped garlic clove and lime juice. Set in refrigerator. Chop cabbage and dress lightly with lime juice extra virgin olive oil, set aside. Mix a teaspoon of chipotle pepper with sour cream, set in refrigerator. Dredge Ocean Perch in a fish taco seasoning. Place tortillas in oven. Coat non stick pan with 2 tablespoons of coconut oil, on medium high heat cook fish skin side down, flip carefully to sear other side until cooked through about 3-4 minutes. Assemble tacos and top with fresh avocado. One of my go to weeknight dinners!