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1 pound seasoned tilapia fillet
1/2 pound corn tortillas
1 (6 ounce) container plain yogurt
1 teaspoon lime juice
1 teaspoon white sugar
1/2 teaspoon grated lime zest
1/4 teaspoon salt
coleslaw mix (1/4 head cabbage, 1 lg. carrot, cilantro, 1/2c. mayonnaise, 1/4c. milk and 1/8c. sugar)
2 tablespoons chopped fresh cilantro
1 small jalapeno pepper, seeded, finely chopped
1 tomato, seeded and diced
2 cups vegetable oil for frying tortillas and lightly coat frying pan for tilapia

Heat 2 cups oil in a heavy skillet over medium to medium-high heat to 365 degrees. Use tongs to place one tortilla at a time into the oil. It should start to sizzle right away. Cook for about 15 seconds, then flip over and fold the shell in half, holding in place with the tongs until crispy, about 15 seconds. You may need a little practice at first. Drain on paper towels.

Heat oil in a 12-inch skillet over medium heat. Cook fish in hot oil until fish flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and cut into bite-size pieces.

Mix yogurt, lime juice, sugar, lime zest, and salt together in a large bowl. Stir in coleslaw mix and jalapeno; let stand 5 minutes.
Spoon about 1/4 cup fish and 1/4 cup coleslaw mixture into each taco shell. Top each with 1 tablespoon tomato.