Step 1

Put tomatoes, onion, jalapeño, cilantro leaves, salt, and lime juice in a food processor and pulse 3-4 times. Scrape down the sides of the bowl. Pulse again until pico de gallo is at desired consistency, scraping down the sides after every 2-3 pulses.

Step 2

Transfer pico de gallo to serving bowl and adjust salt and lime juice to taste. Let stand while making the slaw and fish.

Step 3

Whisk the mayonnaise and lime juice together in a medium bowl until smooth. Add the coleslaw mix and mix well.

Step 4

Season with salt and pepper. Let stand while cooking the fish.

Step 5

Heat the oil in a large non-stick skillet over medium heat until the oil is hot but not smoking.

Step 6

Season the fish pieces all over with the chili powder and salt. Place the flour on a plate. Coat each piece of fish in the flour, shaking off the excess.

Step 7

Add fish to the hot skillet and cook until golden brown on the bottom, 3 to 4 minutes. Turn and cook until golden brown on the second side and fish is cooked through, 3 to 4 minutes more, depending on type and thickness of the fish.

Step 8

Place desired amount of slaw on a warm tortilla, top with fish and a spoonful of pico de gallo. Sprinkle with cilantro and a squeeze of fresh lime juice, if desired, and serve.