Empty pre-cut slaw into a medium sized bowl. Add vinegar and squeeze 2 lime wedges over the top. Toss to coat and let marinate.
In a separate bowl, mix Vegenaise, sriracha and a squeeze of 1 lime wedge. Set aside.
Heat a non-stick pan with a large drizzle of olive oil to medium high. Meanwhile, salt and pepper the cod and coat with oat flour. Cook the cod 3 minutes on both sides or until fish is flaky. Put on a plate with paper towels.
Wrap corn tortillas in a damp paper towel and heat in the microwave for 20 seconds or until hot.
Plate your fish with cod, the slaw, some cilantro and a drizzle of sriracha sauce. Eat ’em up! Great with black beans.
