Heat up about 3 inches of oil in a medium pot over medium low heat. Make sure the oil is under the halfway point of the pot to avoid spills and overflow. you could also use a counter top fryer if you have one.

Toss the cabbage, cilantro, honey, mayo, juice from half the lime, and salt and pepper in a bowl, reserve for later. Wrap the tortillas in a damp paper towel and set in the microwave, Before serving heat these up for 30 to 45 seconds.

In a freezer bag add the flour, chili powder, salt and pepper, shake to combine. Add the cut fish to the bag and shake it up to coat the fish. Using tongs remove the fish from the bag and add to the oil. You will have to do this in batches. DO NOT overcrowd the pot, Fry each batch for about 3 to 4 minutes, Remove from oil with a slotted spoon or tongs and transfer to a paper towel lined plate. Season each batch with some salt as you take them out of the oil.

When all the fish is fried heat up your tortillas and assemble your tacos. Add some fish, slaw, and salsa. Serve with the left over lime slices and enjoy!