• Make the pickled red onion ahead, since these need to sit in the fridge for a few hours before serving.
• Cook the fish sticks according to the instructions on the packaging.
• Thinly slice cabbage.

Avocado sauce

• Blend avocado, sour cream, lime juice and fresh parsley into a smooth sauce. Add salt and black pepper to taste.

Mango salsa

• Cut mango into 1 cm cubes, crumble feta cheese and finely chop parsley.
• In a bowl, toss together mango, feta cheese, parsley and lime juice. Add chili, salt and black pepper to taste.

Build the taco

• On a tortilla, spread out some avocado sauce. Then place some cabbage on the sauce and then fish fingers. Top with the mango salsa and some pickled red onion. Serve and enjoy!