For the slaw:
1 small cabbage, shredded (about 4 cups)
1 small carrot, grated
2-3 green onions, thinly sliced
1/2-1 jalapeño chile, seeded and minced, optional
1 clove garlic, minced
1 tablespoon lime juice
2 tablespoons mayonnaise
Sugar, honey or agave nectar to taste (optional)*
Salt and pepper

For the fish:
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8-1/4 teaspoon smoked paprika or chipotle powder
1-1 1/2 pounds snapper, sole, tilapia, rockfish or catfish
2 tablespoons vegetable oil suitable for high heat cooking (like safflower or grapeseed)

To serve:
12 corn tortillas
Torn cilantro leaves
Sliced avocado
Lime wedges
Salsa