Preparation

1. In a bowl, combine the carrot, cabbage, cilantro, vinegar, sugar and 1 tbsp (15 ml) of the oil. Season with salt and pepper. Set aside for 5 minutes or until ready to serve.
2. In a large non-stick skillet over high heat, sauté the green onions in the remaining oil until tender and golden brown. Transfer to a medium bowl.
3. In the same skillet over high heat, brown the fish fillets for 3 minutes per side or until the fish is cooked through. Season with salt and pepper. Using a fork, shred the fish into chunks. Add the fish to the green onions and toss gently to combine.
4. In the same skillet over medium-high heat, warm the tortillas in a bit of oil.
5. Spoon the fish mixture over the tortillas. Top with the carrot salad and tomatillo salsa. Serve with lime wedges.