1/4 red cabbage, green cabbage and carrots thinly sliced (approx. 1 1/2 cups)
Juice of 1 lemon
1/2 cup mayonnaise
Kosher sea salt
12 flour tortillas
Juice of 1 lime
3/4 cup all-purpose flour
1 cup yellow corn meal
1/2 teaspoon complete seasoning
Freshly ground black pepper
1 1/4 pounds skinless tilapia fillet, cut into halves
1 cup sour cream
Heat canola oil in a medium sized pot over medium-low heat. Meanwhile, toss the red and green cabbage, lime juice, carrots, sour cream and mayonnaise in a bowl. Season the slaw with kosher sea salt and freshly ground black pepper.
Lightly warm the tortillas in a skillet over low heat . Place in covered dish to keep warm.
Mix the flour, complete seasoning, yellow corn meal, salt and pepper to taste in a shallow bowl. Submerge the fish into the flour mixture, fry in batches until golden brown Transfer to a paper-towel-lined pan to drain. Season with salt, fresh lemon and lime juice.
Fill the tortillas with the fish and slaw. Garnish with fresh lime wedges.