Remove tortillas from packaging, wrap them in foil, and place in an oven at 200˚F.
STEP 2: Shred the carrot on the finest setting of a box grater. Place into a bowl and squeeze the juice from half an orange over the shredded carrot; toss gently,and set aside.
STEP 3: Slice the rind off the remaining half an orange, then cut orange into bite-sized cubes. Toss gently with the red onions and set aside in a bowl.
STEP 4: Season the orange roughy with salt and pepper. Cook over medium heat for about 4 minutes per side, or until the fish flakes easily.
STEP 5: Place fish into a bowl and gently separate into flakes.
Preassemble the tacos or serve family style by placing the bowls on a table with the avocado, cilantro, carrot, red onion-orange mixture, fish, and tacos in their own dishes. Enjoy!