Ingredients:
2-3 tilapia filets
12 taco shells
1 cup cornmeal
1/2 cup flour
1/4 cup salt
2 teaspoons each of ground cumin, Chile powder, black pepper, paprika, and thyme
1 tsp. cayenne
corn oil for pan-frying
3 cups pepper jack cheese
3 cups shredded lettuce
2 avocados, cored and cut onto thin slices
1 lime, cut into wedges

Method:
Preheat oven to 300°F. Warm taco shells for about 10 minutes.
Combine the cornmeal, flour , salt , spices and herbs in a bowl.
Heat a small pool of oil on medium heat.  Roll the filets in the cornmeal mixture and cook them for 6 to 8 minutes on each side. 
Place the filets on a cutting board and cut into large, bite sized pieces.  Working quickly, line each taco shell with about 1/4 cup cheese, about 1/2 trout filet.