How to make it

1. In a baking dish, whisk together Lee Kum Kee Panda Brand Cooking Soy Sauce, rice vinegar, Lee Kum Kee Minced Garlic and lime juice. Add in the fish fillets and turn to coat. Let sit for 20 minutes or so to marinate in the refrigerator.
2. Make the slaw mixture by combining Lee Kum Kee Sriracha Mayo with cabbage and carrots, or 1 bag of coleslaw mix). Then add cilantro and toss to combine. Season with salt and pepper to taste. 
3. Cook fish by heating a nonstick skillet over medium high heat. Add in a little oil and then the fillets. Cook 2-3 minutes per side, until opaque but still moist and tender. Transfer fish to a plate.
4. Heat tortillas in a skillet over medium high heat until soft and pliable. Keep warm in foil or in a clean kitchen towel until ready to serve.
5. To build tacos, place slaw on tortilla then top with a piece of fish. Add sour cream and avocado (optional) with a sprinkle of salt and pepper and a squeeze of fresh lime juice.