Chop the tomatoes, half of the onion (save the rest for the beans), jalapeño, and cilantro for the pico.

Add to a bowl with the juice of 1 lime and 1 tsp sea salt. Mix and set aside.

Chop the remaining onion and bell pepper, then drain and rinse the beans.

Heat a pot with a little olive oil over medium-low heat.

Add the onion and cook for 5 minutes.

Add the bell pepper and cook for 5 more minutes.

Stir in 1 tbsp of the taco seasoning, then the beans, vegetable broth, and 1 tsp salt.

Simmer for 15 minutes while you grill the fish.

Add all of the chipotle crema ingredients to a food processor and pulse until smooth, thinning with water if needed.

Shred the cabbage and toss with as much crema as you want for the slaw - save the rest of the crema for serving.

Pat the fish dry, drizzle with olive oil, and coat with the remaining taco seasoning.

Heat the grill and a well-oiled grill pan to medium-high.

Cook the fish on one side for 5 minutes with the grill open.

Flip, close the lid, and cook for 5 more minutes, or until done.

Finish with fresh lime juice.

Heat the tortillas according to package instructions.

Assemble with the slaw, fish, pico, extra crema, pickled onions, cilantro, and fresh lime. Serve with the beans and enjoy !!