In a ziploc bag or bowl, combine fish, 3 tablespoons olive oil, seasoning, and salt. Let sit for up to 30 minutes.
Meanwhile follow the Cucumber Slaw recipe and make the slaw.
Drizzle a fry pan with remaining 2 Tbsp olive oil and sauté fillets until cooked through. Fish should be flaky, but not tough. About 3 minutes per side.
Assemble fish and slaw in a warmed tortilla.
Finish with fresh cilantro and a drizzle of the lemon juice. Enjoy!
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