• Preheat oven to 375°F and line baking sheet
• Pat fillets to dry them off a bit and in a separate small bowl stir together olive oil, lemon juice and minced garlic. Brush and generously glaze the fillets with mixture.
• Lightly season with season salt evenly across the fillets.
• Set up shallow bowl or plate with bread crumbs. Press fish fillets into bread crumbs until they're fully coated.
• Place breaded fillets on a lined baking sheet and bake them for 15 minutes. After 15 minutes turn your oven broiler on high and broil them for 2 minutes.

Heating the Tortillas (2 ways):

• CRISPY FRIED TORTILLAS: Coat a large skillet with vegetable oil over high heat. Give enough time for oil to heat up and get hot. Add tortillas to skillet and cook to desired golden brown. Using a taco rack or upside down muffin tin position tortillas in U shape immediately after removing them from heat (*they will begin to harden as they cool).
• TOASTED TORTILLAS LIGHTENED UP: Add tortillas to a large skillet over high heat to begin toasting them. Cook until golden brown, and place on a taco rack or upside down muffin tin. Position tortillas in U shape immediately after removing them from heat (*they will begin to harden as they cool).

Coleslaw Instructions:

• In a small bowl stir together olive oil, rice wine vinegar, minced garlic (or garlic powder) and salt. Pour oven coleslaw mix and toss together until evenly coated.

Taco Assembly:

• Place your baked fish fillet on a golden brown tortilla then top it with coleslaw and tartar sauce. That’s it! It’s ready to serve!