Mexican-seasoned tilipia fillets pan-seared until golden, tucked into lettuce leaves, and topped with a tangy, crunchy cabbage slaw. Enjoy these fish tacos as is, or spice them up with your favorite toppings, such as avocado, sour cream, salsa, and cilantro or green onions. You'll need only half the slaw for the tacos; the rest will make a great side dish for the next day's lunch or dinner.