In a small bowl combine coleslaw mix, onion, and pepper. Stir in coleslaw dressing. Cover and refrigerate 15 minutes.

In a resealable plastic bag, combine cornbread muffin mix and Creole seasoning. Cut fish fillets into 2-4 inch pieces or “fingers.” Add fish to baggie and toss to coat.

In a small skillet, cook fish in hot oil over medium heat for 6 to 8 minutes or until lightly browned on each side and fish flakes easily with a fork. Drain on paper towels.

Spoon coleslaw mixture onto tortillas; top with fish, squeeze fresh lemon juice over all or drizzle with dressing of your choice and roll-up.