NOTES: the pickled red onions are best prepared ahead of time, but if you didn't plan ahead I suggest preparing them first and setting them in the fridge until everything else is ready.
-1 Add the coleslaw mix to a mixing bowl with the sliced jalapeno, mayo, lime juice and salt u0026 pepper. Toss to combine and set aside while your prepare your fish
-1 Cut the fish into 1u0022 pieces and it them to a bowl with the spices and 1 tbsp of olive oil. Toss together until each piece is evenly coated
-1 Heat a large pan on medium heat then add in another tbsp of olive oil.
-1 Add the seasoned fish to the pan and cook each side for 1-2 minutes until brown. You may need to cook it in two batches depending on your pan size
-1 Once the fish is done, remove it from the pan and squeeze lime juice over the top
-1 In the same pan, add a little extra olive oil with the corn, chili powder and salt. Cook the corn on medium/high heat for about 5 minutes.
-1 Once your fillings are all prepared, layer them all on your favorite tortillas and add sliced avocado, pickled red onions, hot sauce and cilantro. I like to char my tortillas on the fire before assembling for best flavor.
-1 Leftovers will stay fresh in the fridge for 3-4 days.
