In a small bowl, whisk olive oil, balsamic vinegar, garlic salt, 2 tsp of lemon juice, and lemon pepper.
Add fish to marinade, flipping to coat. Place fish in a baking dish, and pour remaining marinade over fish. Bake for 10-15 minutes or until internal temperature reaches 145 degrees Fahrenheit.
Make dressing - whisk together dressing packet, adobo sauce, 1 1/2 tsp lemon juice, and garlic. Add salt and pepper to taste.
In large bowl, add the Sweet Kale Salad vegetable blend (set aside cranberries and pumpkin seeds for another use). Toss salad with dressing. In a small skillet, warm tortillas one at a time in a dry pan.
Place half of each fish fillet onto each tortilla, top with salad blend, avocado, cilantro, and sour cream.