Contains: Fish, Sulphites, Egg, Wheat, Gluten, Soy, Mustard, Milk
May Contain: Sesame, Tree Nuts, Peanuts, Shellfish
Pat steelhead dry on paper towel. Cut into ¾ inch pieces. In a mixing bowl, stir together 1 tbsp. (2 tbsp. for 4 servings) oil, spice blend, and a pinch of salt and pepper. Add fish to bowl, coating fish with marinade.
In another small bowl, stir red onion, apple cider vinegar, sugar, and a pinch of salt. Set aside until ready to serve.
Wash lime, jalapeno, and cilantro. Zest and cut lime in half. Cut jalapeno in half, remove stem and seeds, and finely chop. Pick cilantro leaves and chop. Wash hands with hot soapy water. In a medium bowl, add jalapeno to taste, lime zest, kewpie mayo, sour cream, half of the lime juice, half of the cilantro, and salt and pepper to taste. Mix well. Stir in coleslaw.
Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large skillet over medium. When hot, add marinated fish to skillet. Cook fish for 3-4 minutes, turning once or twice, until fish begins to flake.
Wipe skillet carefully with paper towel. Place skillet back on medium heat. Add one tortilla to skillet. Heat tortilla for 30 seconds per side, or until starting to become golden. Set aside tortilla on a clean towel and wrap to keep warm. Repeat with remaining tortillas.
Plate + Serve
Divide tortillas onto serving plates. Spoon steelhead on top of each tortilla. Top with coleslaw and pickled onions. Garnish with remaining cilantro and lime juice to taste. Enjoy!