Heat oven to 350 degrees Fahrenheit.

Place corn taco shells on a foil-lined sheet pan and bake for 5 minutes. Remove from oven and place on cooling rack.

Finely shred carrot, cabbage and two green onions and set aside.

Wash and dry fish. Slice into 1-inch strips. Lightly sprinkle salt and pepper on fish.

Combine flour with all of the spices on a large plate.

Dredge fish in the seasoned flour, making sure that it is well covered. Place breaded fish on a waxed paper lined cookie sheet.

Heat 3/4 cup of oil in a 9-inch frying pan on medium high heat. Oil is hot enough when you drop a little flour into the oil and it sizzles.

Fry fish 1 to 1 and 1/2 minutes per side or until crispy and lightly browned. Place on a paper towel covered cookie sheet and lightly salt.

When all of the fish is fried, transfer fish to a parchment paper lined cookie sheet. Bake at 350 degrees Fahrenheit for 5 minutes.

Place 1 to 2 pieces of fish into each taco. Top with some vegetable mixture. Drizzle cilantro-lime dressing on top.

Combine all ingredients in a bowl and mix well.

Combine cabbage, carrots and radishes in a bowl and set aside.

Place all ingredients for marinade in a pot.

Bring to a boil and add to shredded vegetables.

Combine well and let marinate for one hour.

Serve on top of tacos.