September 21, 2021 at 8:16pm | Kim Sitton

Squeeze limes for juice. Combine juice with jalapeno dip, milk and cilantro. Pour over cole slaw, cover and refrigerate; dressing will thicken slightly.

Heat oil in a large skillet. Cut fish into small chunks and roll in Char Crust seasoning. Pan fry fish until flaky.

Warm tortillas and serve.


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