First, make the slaw by mixing together the cabbage, onion, cucumber, cilantro, lime juice, and salt to taste. Toss the slaw mix well, and sit aside for at least for 30 min. Next take a medium sauté pan, add the oil and bring to a med. to high heat . While the oil is heating up, cut the grouper fillets in to 2"x 4" strips. Then dredge the fillets thru the milk and next into the flour. Place the grouper strips into the pan and cook for 2 to 3 min. on each side. Once the grouper strips are finished cooking, place 2 strips in the center of the warmed 10" wrap. Next add around 2 oz. of the chipolte mayo over the fish. Finally, top the taco with the cilantro slaw mix. Fold the bottom of the wrap up and roll. Enjoy.
Chipolte mayo recipe:
½ cup mayo
½ cup sour cream
¼ tsp. dried oregano
2 chilies chopped (from a tin of chipolte chiles in adobo sauce)
Wisk together and let chill for at least for 30 min.