Mix the mayonnaise, lime juice, and chopped jalapeno in a small bowl. Salt and pepper to taste, then put in the fridge. I use a pickled jalapeno when I’m serving this to children because it provides great flavor, but isn’t as hot as a fresh jalapeno.
Chop all veggies and set aside. Heat a large skillet to high heat. Cut the fish into 1x3-inch strips. Drizzle oil on the fish, then salt and pepper both sides.
Pour the cornmeal into a pie pan. Roll the fish strips in cornmeal, shaking off the excess.
Add 2 tablespoons of oil to pan. When it’s hot, cook half the fish strips 1-2 minutes per side, until opaque and flaky. The cooking time will depend on the thickness of the fish. Remove the fish from the pan and place on a paper towel-lined plate. Repeat.
Warm the tortillas in the microwave. Divide the fish between 8 tortillas. (You can double up the tortillas so they won’t break.) Then top each with cabbage, tomatoes, cilantro and jalapeno-lime sauce. Serve with lime wedges and hot sauce.