(From one of our cooking demos)
Mix the Jalapeno balsamic, cilantro & onion oil, and taco seasoning together. Dip the fish into the mixture and coat with flour.
Heat the EVOO and add fish. Cook until opaque and cooked through, 3 to 5 minutes per side. Drain on paper towels.
In a large bowl, whisk together mayonnaise, lime juice. Stir in cabbage. Season with salt and pepper.
Heat the tortillas. Fill with fish, slaw & cheese. Squeeze lime juice over all.