• Before starting, wash and dry all produce.
• Zest, then juice half the lime. Cut remaining lime into wedges. 
• Cut tomato into 1/4-inch pieces.
• Roughly chop cilantro.

• To a large bowl, add coleslaw cabbage mix, mayo, 1/4 tsp (1/2 tsp) sugar, half the lime zest and lime juice. 
• Season with salt and pepper, then toss to coat. Set aside. 

• Pat salmon dry with paper towels, pressing well to absorb as much moisture as possible. Cut salmon fillets in half crosswise. Discard salmon skin.Season with salt and pepper. 
• Sprinkle salmon fillets with 2 tbsp (4 tbsp) flour, flipping to coat both sides. 
• In a medium bowl, whisk together egg and 1 tbsp (2 tbsp) water. 
• In a shallow bowl, combine cornmeal and Zesty Garlic Spice Blend. Stir to combine. 

• Working in batches, add salmon to egg mixture, then into the cornmeal mixture and turn to coat both sides, pressing to adhere. Discard any excess breading. 
• Transfer salmon to a plate. 

• Heat a large non-stick pan over medium. When hot, add 4 tbsp oil. (NOTE: For 4 servings, cook in two baches using 4 tbsp oil for each batch.)
• Add salmon and cook for 4-5 min per side, until golden and crisp. Season with salt.

• Just before serving, wrap tortillas in paper towels. Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas.)
• Break fried salmon into pieces. 
• Divide tortillas between plates. Top with slaw, tomatoes, fried tialpia and cilantro. 
• Drizzle spicy mayo over top. 
• Squeeze a lime wedge over top. 

If you've opted to get salmon, prep in the same way as recipe instructs you to prep tilapia, discarding salmon skin. Cook in the same way as recipe instructs you to cook tilapia.