Step 1

Mix the mayo, lime juice and chopped jalapeno in a small bowl. Salt and pepper to taste, then put in the fridge.Chop all veggies and set aside.

Step 2

Add 1 tablespoon of oil to a small pan over medium-high heat.

Step 3

Add the green onions and allow them to saute for 1-2 minutes.

Step 4

Pour both cans of drained beans into the pan. Bring to a simmer and add the cumin, cayenne and tsp. of salt. Squeeze a couple of lime wedges into the beans. Cook for 5 minutes longer. Cover and set aside. Top the beans with cheese when you are ready to serve them.

Step 5

Heat a large skillet to high heat.

Step 6

Cut the fish into 1 x 3 inch strips.

Step 7

Drizzle oil on the fish, then salt and pepper both sides.

Step 8

Pour the cornmeal into a pie pan.

Step 9

Roll the fish strips in cornmeal, shaking off the excess.

Step 10

Add 2 tablespoons of oil to pan. When it is hot, cook half the fish strips 1-2 minutes per side, until opaque and flaky. The cooking time will depend on the thickness of the fish.

Step 11

Remove the fish from the pan and place on a paper towel-lined plate. Repeat.Warm the tortillas in the microwave. Divide the fish between 8 tortillas. (You can double up the tortillas so they wont break!) Then top each with cabbage, tomatoes, cilantro and jalapeno-lime sauce.

Step 12

Serve with lime wedges and hot sauce, black beans on the side.