2 pounds firm-fleshed white fish such as cod or halibut
¼ cup canola oil
¼ cup lime juice
1 teaspoon crushed red chili peppers
2 jalapenos, diced
Whisk together canola oil, lime juice, crushed chili peppers and jalapeno. Pour over fish and allow to marinate for about 1 hour.
Spray large skillet with non-stick cooking spray and turn flame to medium high. Pour fish with marinade into pan and begin to cook, breaking the fish into pieces as you go. Continue until fish is browned on all sides – about 10 minutes. Serve inside corn tortillas with Mexican Coleslaw.