Ingredients
1 package pre-breaded frozen fish tenders (or bread your own) I use 15 oz Gorton's tenders
1 tablespoon lime juice
1/2 cup of Chin Dribblin' Passion Fruit Sweet Chili Sauce or less (its used to toss the tenders)
3 tablespoons mayonnaise
1 jalapeno seeded and finely diced
1/4 cup chopped cilantro
3 cups coleslaw mix shredded red and green cabbage and carrots
8 small flour tortilla shells
for serving: lime wedges and cilantro
Instructions
Cook fish according to package instructions. When the fish is finished baking, toss in the sweet chili sauce.
While the fish is baking, make the coleslaw mixture. In a bowl combine the lime juice, mayonnaise, jalapeno, salt and pepper to taste and cilantro and stir to combine, then add in the dry coleslaw mix and stir.
Warm up the flour tortillas (I did this by putting them in the oven the last 3 minutes the fish was baking) or pop them in the microwave for 30 seconds
To assemble the tacos: spoon 2-3 spoonfuls of the coleslaw mix into a taco, top with 1-2 sweet chili covered tenders, then stop with a pinch of cilantro and a squeeze of a lime wedge. Repeat for all tacos, then serve and enjoy!