For the Fish:
4 Yellow Snapper fillets
2 tablespoon Extra Virgin Olive Oil
1/2 cup Flour to dredge
Salt and Pepper

For the Slaw:
2 cup Iceberg Lettuce (shredded)
1 Lemon (Juice and Zest)
2 tablespoon Olive Oil
1/4 Cup Chives (finely chopped)
Chili Flakes (to taste)

For the Tartar Sauce:
1/2 cup Mayonnaise
1/2 cup Creme Fraiche
1 Lemon (Juiced)
3 tablespoon Fresh Horseradish
1 tablespoon Chopped Pickles
1 tablespoon Chopped Capers
Salt
Freshly Ground Black Pepper
1 Red Onion (thinly sliced)

Assembly:
4 Mexican Style Rolls
Pickles
Pickled Jalapenos (sliced)
Hot sauce