Prepare the slaw first. Mix the cabbage, carrot and jalapeno together. In a small bowl, mix together mayonnaise, vinegar, salt, cumin, paprika and granulated garlic. Pour mixture over the cabbage mixture and mix well. Cover and refrigerate until ready to use.

Preheat oven to 425 degrees.

Combine chili powder, salt, granulated garlic, onion powder and paprika in a bowl. Mix well.

Rub chili powder mixture all over fish fillets.

To make one pouch, place a fish fillet on a large piece of parchment paper (I used 10 3/4 x 15 inch sheets). Drizzle with 1 teaspoon oil and squeeze lime wedge over the top. Fold the edges of the parchment paper together so that they close and form a pouch. Repeat with remaining ingredients.

Place pouches on a baking sheet and bake in preheated oven for 15 - 20 minutes or until fish is cooked through and flakes easily.

Meanwhile, while fish is cooking, heat a dry cast iron skillet over medium heat and warm tortillas.

When fish has cooked through, carefully remove fish from pouches and flake into bite size pieces.

To make a fish taco, spoon some of the fish onto a tortilla, top with slaw and pico de gallo.