Fish Tacos with Cabbage Slaw

We love to serve these fish tacos with coleslaw as thick-textured corn tortillas, but you can use flour tortillas. Since the recipe turns out to have more coleslaw than is necessary for tacos, serve additional dishes on the side.
Combine the first 4 ingredients in a large bowl. Add the juice, 1 tablespoon of oil, and 1/4 teaspoon of salt; mix well.Heat the remaining 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Sprinkle the fish evenly with ground chili pepper and the remaining 1/4 teaspoon salt. Place the fish in the pan; cook for 3 minutes on each side, or until the fish is easily delaminated when tested with a fork, or until the desired degree of roasting. Remove from the heat and cut the fish into small pieces.Preheat the tortillas according to the instructions on the package. Place about 1/4 cup of the kale mixture in the center of each tortilla. Spread the fish evenly over the tortillas; fold in half. Serve the tacos with the remaining cabbage mixture.