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Pat dry fish fillets between 2 layers of paper towel. Place fish and herb dressing into a bowl tossing to coat. Let marinate 30 minutes.
Meanwhile prepare the tartar sauce; in a small bowl combine maychup, relish, parsley, lemon and hot sauce.
Preheat gas grill on high.
Barbecue fish for 2-3 minutes on each side until fish flakes easily.
Remove to a plate.
Grill tortillas until lightly charred.
Top each tortilla beginning with romaine, coleslaw mix, grilled fish, about 2 tsp tartar sauce each, and finishing with tomato and red onion.
Season with pepper to taste and serve with lemon wedges.
Source: Kraft Heinz
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