Directions

Cut the fish into finger sized strips and coat with the cumin, chili powder, granulated garlic, salt and pepper. (Substitute Great on Everything if you have it) Coat with olive oil and let sit while you make the slaw topping .

Once the slaw is made, cook the fish in a hot pan about two minutes until done. Heat the tortillas in a dry pan for about 10-15 seconds to warm and soften then and serve!

I use chopped fresh jalapeños for spice.

Slaw topping: Cut the cabbage into thin slivers, cut the onion longitudinally into thin slivers, and chop the cilantro medium fine. Squeeze the lemon or lime over the mixture, and toss.