Combine cabbage, juice from 1 lime, apple cider vinegar and sugar. Toss thoroughly and refrigerate for 1-2 hours
Mix together 1 1/4 T lime juice, garlic, chili powder, cumin, paprika, cayenne pepper and salt. Place fish in gallon sized plastic bag, add spices/juice, seal tightly and shake lightly, making sure all surface area of the fish is covered. Refrigerate for 20-30 minutes.
Grill or pan fry in small amount of coconut oil until tender. Place in corn tortilla and top with cabbage, cheese, salsa and avocado as desired.