In a cast iron skillet heat 1/2 cup canola oil on medium high heat. Fry tortillas, season with salt, and set on a paper towel to drain.
Pat fish dry with a paper towel and season both sides with salt and pepper. Discard canola oil from frying the tortillas and, using the same pan, sear fish on both sides over medium high heat, cooking for about 5 minutes per side (depending on thickness) until cooked through. Flake fish apart in the pan and finish with a squeeze of lime juice.
In a bowl whisk sour cream, lime, honey, salt and pepper. Add cabbage and radish slices and mix to combine
In another bowl and diced mango, avocado, jalapeño, red onion, cilantro, lime, salt and pepper. Mix to combine
Assemble tacos with fish, slaw, and top with mango avocado salsa!
