1. Add 4 cups packaged cole slaw mix, 1/3 cup chopped cilantro, and 4 sliced green onions to a medium bowl. In a small bowl combine 1 Tbs. canola oil, 1 Tbs. red wine vinegar, 1/2 tsp. kosher salt, and 1/2 tsp. sugar. Add dressing to cabbage mixture, and toss. In a small bowl combine 1 Tbs. canola oil, 1/2 tsp. kosher salt, 1 tsp. chili powder, 1 tsp. cumin, 1/4 tsp. cinnamon, and 1/8 tsp. cayenne pepper. Coat 1 1/2 lbs. flounder or tilapia fillets with the spice mixture. Heat a non-stick skillet or griddle over medium-high heat. Add 1 tsp. canola oil and cook fillets for 3 minutes, flip, and finish for 2 more minutes, in batches as needed. While the fish cooks crisp 8 corn tortillas in a dry skillet. To serve, top a warm tortilla with a piece of fish, slaw, and weekend-prepped orange crema.