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1
Preheat the oven to 200.
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2
Lightly brush the tortillas with 1 tablespoon of the oil.
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3
Stack the tortillas, wrap them in foil and bake until warmed through.
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4
Meanwhile, in a mini food processor, combine the green chiles with the sliced olives, smashed garlic, cilantro, scallion and 1 teaspoon of the lime juice and process until a coarse puree forms.
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5
Transfer the green salsa to a small bowl and season with salt and pepper.
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6
In a medium bowl, combine the shredded coleslaw mix with the remaining 2 teaspoons of lime juice and season with salt and pepper.
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7
Toss well.
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8
In a large nonstick skillet, heat the remaining 1 cup of oil until shimmering.
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9
Place the fish in a large resealable, sturdy plastic bag.
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10
Add the cornstarch and a pinch of salt.
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11
Seal the bag and shake to coat.
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12
Remove the fish, tapping off the excess cornstarch, and add the fillets to the hot oil.
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13
Fry over moderately high heat, turning occasionally, until the fillets are golden, crisp and cooked through, about 5 minutes.
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14
Drain on paper towels and sprinkle lightly with salt.
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15
Add the jalapenos to the cornstarch in the bag and shake to coat.
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16
Remove the jalapenos and tap off the excess cornstarch.
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17
Add the jalapenos to the hot vegetable oil and fry over moderately high heat until golden and crisp, 2 to 3 minutes.
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18
Using a slotted spoon, transfer the jalapenos to paper towels to drain.
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19
Sprinkle with salt and pepper.
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20
Place the fried fish and warm tortillas on a serving platter and serve with the crispy jalapenos, coleslaw, green salsa and cilantro leaves.
