Fish Tacos with Creamy Cilantro Lime Slaw

• 1–2 lbs firm white fish (tilapia, mahi-mahi, snapper, black cod, catfish) or 1 pound extra firm tofu (4–6 ounces per person)
• 4–6 inch flour tortillas ( or a blend of flour and corn) 2 per person
• Favorite Unkie's Seasoning
• Creamy Cilantro Lime Slaw

Instructions

1. Preheat oven to 400F
2. Prep the fish: Rinse and pat dry fish. Sprinkle all sides of fish lightly with the spice rub.
3. Place fish on a sheet pan in oven and bake for 10-15 minutes.
4. Make the Creamy Cilantro Lime Slaw.
5. Place tortillas right on the oven rack to heat up for the last 5-7 minutes of cooking.
6. Serve immediately.