RECIPE 
8 strips of white fish(of your choice) 
4  large flour tortillas 
1/2 cup Louisiana remoulade sauce 
1/2 cup Louisiana fish sauce 
1 cup Louisiana fish batter 
1 cup Louisiana fish breading
2 cups shredded cabbage mix
1/2 cup chopped tomatoes 

Cut fish in long strips
season with Cavender's Greek seasoning
add to egg/milk mixture
Bread fish in seasoning and fry is oil until golden brown and crispy 

Add remoulade to cabbage 
Add cabbage slaw to warm flour tortillas 
Place fish on top 
Top with tomatoes and fish sauce 
Enjoy