To make the cabbage and lime sauce mixture, combine first seven ingredients in a medium bowl and set aside.

In a small bowl, mix breadcrumbs and taco seasoning mix from kit until well combined. Transfer seasoned breadcrumbs to a large dinner plate or flat dish.

If fish filet is dry, moisten with cold water. Place fish on top of breadcrumb mixture and press into crumbs to coat. Flip fish over to coat the other side.

Heat oil in 12-inch skillet until hot. Cook fish in oil 6 to 8 minutes over medium heat, turning once, until fish is golden and crispy on both sides and flakes easily with a fork. Cut into pieces.

Place tortillas from the kit on a microwaveable plate and cover. Microwave about 30 seconds until warm.

To assemble, place piece(s) of fish on each warmed tortilla and top with coleslaw mixture. Sprinkle with diced tomatoes, if desired.