In a large bowl, combine cabbage, scallions, taco seasoning, sour cream, lime juice and minced jalapeno.

Pour olive oil in a large skillet and swirl to coat the bottom of the pan. Warm the oil over med-high heat, then add the fish, seasoned on both sides with salt and pepper. Cook the fish for about 6 minutes on all sides until golden brown.

Warm the tortillas. Fill each tortilla with the slaw mixture, then add the fish and cilantro leaves. Fold in half. Serve with lime wedges.