To prepare marinade: In a clean mixing bowl, combine all ingredients and mix well.
Cut the white fish into 1 oz pieces and place into the marinade mixing everything up together.
Hold refrigerated for at least 12 hours.
To make Lime Sour Cream: Place ingredients into a small clean mixing and blend together well.
Transfer to a small squeeze bottle with a small tip and refrigerate.
To make Chipotle Aioli: Place all ingredients in a clean blender and puree until everything is incorporated and the aioli is smooth in consistency. Transfer to a squeeze bottle with a small tip and refrigerate.
To prepare the Pico De Gallo: About one hour before dinner dice onion, tomato and jalepeño and place in a small clean mixing bowl.
Wash cilantro and chop fine, then add to the bowl.
Next add the salt, lime juice and black pepper add mix everything together well. Keep at room temperature for up to four hours.
To prepare the Asian Slaw: In a small clean mixing bowl, mix all ingredients together.
To Prepare Taco Filling: Preheat a large sauté pan and melt the unsalted butter in the pan.
Drain the marinated white fish and gently place into the melted butter and spread the fish out evenly.
Sprinkle the blackening spice evenly on the fish and let sit over high heat for 2 minutes. Flip the fish with a spatula and cook on the other side until the fish is completely cooked.
Turn the heat down to very low and hold hot.
In a large, clean sauté pan, heat the tortillas up on both sides.
Toss the Asian slaw in a mixing bowl.
Lay the hot corn tortillas on a cutting clean cutting board and place 2 oz. of the cooked fish in each tortilla.
Top the fish with a little of the mixed Asian Slaw.
Drizzle a little chipotle aioli onto each tortilla.
Drizzle a little lime sour cream onto each tortilla.
Sprinkle a little pico de gallo onto each tortilla.