Directions

1. If working with frozen fish, allow to thaw first. Pat the fish filets dry, and cut into one inch strips. Season fish with 1/2 teaspoon each salt and pepper, divided between all pieces.
2. In a large bowl, add cornmeal, flour, chili powder, onion powder, garlic powder, cayenne, and remaining salt and pepper. Whisk with a fork to combine.
3. Pour milk into a separate large bowl.
4. Mix slaw ingredients together in a large bowl, and set aside.
5. Bring a large sauté pan to medium-high heat. Once the pan is hot, add oil.
6. Dip the fish pieces into the milk to coat them, then dip into the cornmeal mix, again coating every side. Immediately place fish pieces into the hot oil, cooking 2-3 minutes per side until crispy and browned. Be sure to not crowd the pan, but cook about 5-6 fish pieces at a time.
7. Transfer cooked fish to a plate with paper towels as you finish cooking in batches. Add more oil to the pan as needed.
8. Warm the tortillas in the microwave, then divide the crunchy fish between each tortilla. Top with slaw, then green onion. Enjoy!