Stick blend the juice of two limes, adding in the zest of one lime, 1/4 cup extra virgin olive oil, four cloves of garlic, 1/2 cup cilantro leaves, 1 teaspoon salt, 1 teaspoon chili powder. Refrigerate until ready to serve.
Turn on the broil setting on your oven.
Slice a haddock filet into several pieces and lay them out on a large piece of foil, shiny side up. Squeeze one lime's juice over the top of the fish and dot with bits of salted butter. Sprinkle with with smoked paprika. Bring the two long sides of the foil up to meet over the fish. Fold the edges down to about an inch above the fish. Roll up the ends of the foil to create a packet and set in a small bakeware dish.
Set the bakeware dish on the bottom rack.
Slice one green cabbage into eight wedges. Wipe the wedges on all sides with sunflower seed oil. Broil on a parchment lined cookie sheet on the top rack, turning every two to three minutes to evenly brown all sides.
Remove the cabbage and move the bakeware dish to the top rack then reset the oven to 425* .
Drizzle dressing into cabbage wedges nooks and crannies then set aside to finish making the tacos.
Continue to bake/steam for ten minutes.
While the fish finishes steaming, prep ready-to-eat rice in the microwave, thinly slice up half of a red cabbage, cut up an avocado, and rough chop a handful of cilantro.
Pull the fish packet from the oven and set out (be VERY careful when you open the packet), along with the cabbage wedges and other taco ingredients and enjoy all that deliciousness!