1. The main vein down the back of the collard green leaf can be slightly bitter to taste and creates resistance when rolling. In order to use the leaf this vein must be leveled off. Put the brighter side face down on the cutting board. Chop the stem off. Hold the knife parallel to the leaf and shave the main vein until it is level with the rest of the leaf. Square the bottom of the leaf to make it easier to roll.
2. Peel the outside of the carrot off and discard. Continue to peel the rest of the carrot the same way and keep the thin carrot strips for taco filling
3. Preheat oven to bake at 350°.
4. On a plate, mix all ingredients in the fish seasoning.
5. Cut fish into pieces about 2 ½ inches long and 1 ½ inches wide.
6. Press all sides into the seasoning.
7. Heat a pan on high and one by one sear all sides of each piece of fish until the spices start to brown, about 7 seconds a side. If you notice the fish is cooking through too much reduce this number to 5 seconds.
8. Once all pieces are browned put all fish into the pan and then the entire pan into the oven. *If the pan has a plastic handle cover with tinfoil.
9. Keep the fish in the oven until the fish is no longer translucent and begins to flake. Check at 5 minutes, then again at 7.
10. To assemble the tacos put a handful of peeled carrot, 3 tablespoons of pear salsa, 2 tablespoons of guacamole, and the fish into a collard green. 11. Add a little hot sauce if desired, roll up, and eat!