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1.
Rinse fish fillets under cold water and pat dry. Press or grate 2 garlic cloves finely and mix with cumin, Tree Tomato Salt Mix, chili, orange juice, 2 EL oil and 1 EL honey to make a marinade. Cut fish into not too thin strips and let marinate in the refrigerator for several hours. Alternatively, tofu or tempeh can be marinated this way.
2.
Wash pointed cabbage, pat dry and cut into very thin strips. Press or grate the remaining 2 garlic cloves finely and mix with the remaining 3 EL oil, the remaining EL honey and the juice of the lime. Salt and pepper and massage into the pointed cabbage. Let sit for about 1/2 hour.
3.
Pit the avocados and scoop out the flesh. Purée together with lime juice, garlic, half of the cilantro and a piece of cucumber until smooth. Season to taste, e.g. with green chili.
4.
Peel the remaining cucumber, slice and finely dice.
5.
Rinse the remaining cilantro and other herbs very cold and finely pick the leaves.
6.
Segment the grapefruit, cut the remaining limes into wedges. Slice the peppers or chilis thinly.
7.
Heat some oil in a non-stick pan. Remove the fish from the marinade and fry on both sides.
8.
Warm the tortillas in a hot, preferably cast-iron pan (alternatively this also works in the oven, but be careful not to make them too crispy).
9.
To assemble, place 3 or 4 tortillas on a plate, put 1 EL of pointed cabbage slaw in the middle, then place two pieces of fish on top. Top with avocado cream, grapefruit segments and cucumber cubes and serve everything sprinkled with pepper or chili rings, fresh herbs and (optional) dried blossoms.
10.
Serve with lime wedges and Tree Tomato Himalayan Salt Mix for individual seasoning.
