Marinate the fish for up to 1 hour in 1/2 cup of canola oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper
In the meantime, prepare the slaw by combining the cabbage, mango, avocado, onion, and cilantro
Prepare the slaw dressing by combining 2 tablespoons of olive oil, 1 tablespoon of lime juice, and 1/4 teaspoon of salt. Whisk the dressing and drizzle it over the slaw mixture. Set aside.
Prepare the chipotle sour cream by adding 1 teaspoon of chipotle chili powder and 1/4 teaspoon of salt to 1 cup of sour cream and mixing well.
Just before serving, grill the fish for approximately 2 to 3 minutes per side.
To serve, layer each tortilla with slaw, followed by fish, and then top with drizzled chipotle cream.