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Mango Jalapeño salsa: Mix the mango, onion, jalapeño, coriander, lime juice and salt.
In a pan, heat the olive oil over medium heat. Add the cod fillets and season with cumin, smoked paprika, chilli flakes, salt and pepper. Cook for 3-4 minutes per side until cooked through.
In another pan, melt the butter over medium heat. Add the garlic and shallot and cook for 1-2 minutes until fragrant. Pour in the coconut milk and bring to a simmer. Cook for 5 minutes until slightly thickened. Remove from heat and stir in the lime juice, zest and coriander.
To serve, place the cod fillets in a bowl. Top with the coconut lime sauce, mango jalapeño salsa, shredded cabbage, soured cream and lime juice.