FISH: Stir together the spices and toss with the fish in the bowl or the zipper bag. Set aside.
SLAW: In the serving bowl, toss together the sliced cabbage and onions. Measure the cider vinegar in the measuring cup and add the sour cream and salt. Stir until thoroughly mixed, then pour over the cabbage and onions, and stir until the vegetables are evenly coated.
SALSA: In the serving bowl, toss together the mango, avocado, jalapeño, onion, and cilantro. Squeeze the limes over the bowl and stir gently.
GRILL: Pour the spiced fish into the lightly greased grill skillet/wok and cook over medium heat for about 5 to 7 minutes, stirring occasionally for even cooking. Fish should be slightly firm and opaque when finished.
SERVE: Layer your tacos in this order: Slaw, red peppers, fish, salsa, cheese. Enjoy with a cold Corona and lime.