4 tilapia fillets
1/4 tsp chili powder
1/4 cup plus 2 TBS canola oil
juice of 2-3 limes
1 jalapeno chili, halved, seeds and membrane removed, 1/2cut into strips abd 1/2 chopped
StoneGable coslaw  recipe, follows
1/2 red onion, thinly sliced
8 ~ 10 inch flour tortillas
fresh cilantro, chopped
sour cream

Cut fish fillets in half lengthwise. Salt and pepper fish.
In a small bowl mix chili powder, 1/2 cup canola oil and juice of 2-3 limes. 
Put fish in a large baking dish and pour marinade over it. Marinade for at least 1/2 hour up to 2 hours.

In a non-stick skillet, add 2 TBS oil. Heat over a medium-high heat and add 1/2 of the jalapeno strips. Cook for 1 minute, swirling the pan.
Cook tilapia in two batches until golden brown on both sides, about 6 minutes. Discard jalapeno strips.

Soften the tortillas in the microwave, between 2 damp paper towels, for 30 seconds.

Put tilapia on softened tortilla, top with coslaw mixed with 1/2 jalapeno that has been chopped, thinly sliced onion, sour cream and cilantro.

StoneGable Coslaw:

1 bag coleslaw mix

1 carrot, grated

1 cup mayonnaise

2 TBS cider vinegar

1/2 tsp dijon mustard

2 TBS sugar (I use spoonable Splenda)

Mix mayo, vinegar, mustard and sugar in a large bowl. Add coleslaw mix and carrot. Toss to coat. Serve or refrigerate.