In a large bowl, toss together strawberries, bell peppers, chili peppers, red onions, basil/mint, lemon juice and couple of pinches salt. Cover and refrigerate at least 30 minutes. To a medium-size pan or pot, add water, orange zest, orange juice, garlic and ginger. Line a steamer tray with parchment paper. Arrange fish fillets on tray and season with salt, pepper and cayenne. Set tray in pan/pot, making sure it rests above the liquid, then cover tightly. 

Bring liquid to a boil and steam until cod is just barely cooked through in the center, about 7 minutes. (Alternately, steam fish in an electric steamer.) Transfer steamed fish to a cutting board and allow to cool, then gently break flesh apart into 1-inch pieces. To serve, place cod on tortillas and top with strawberry salsa and dollops of sour cream.