1. Center a rack in oven and heat to 425 degrees.

2. Arrange fish on a foil-lined baking sheet and bake until crispy and golden, 25 to 30 minutes, flipping halfway through.

3. Meanwhile, finely chop jalapenos and transfer to a medium bowl. Whisk in brine, mayonnaise, and smoked paprika, then season with salt and pepper to taste. Transfer half of mixture to a small bowl and set aside for serving. Toss remaining mixture with slaw mix and cilantro.

4. When ready to serve, wrap tortillas in a clean kitchen towel and microwave until warm and softened, about 30 seconds. (Alternatively, heat tortillas in batches in a large skillet over medium-high until softened and slightly charred.) Break fish into bite-size pieces and serve alongside tortillas, slaw, reserved sauce, and avocado.

Source: Hannaford fresh Magazine, May-June 2021