Baja Soft Fish Tacos

• Canola oil, for frying
  
• 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
  

Directions

• 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.