Combine cilantro leaves, 1/3 cup Tantillo Extra Virgin Olive Oil, sea salt, and garlic in a food processor or blender, and blend until thick and bright green-set aside.
Brush fresh cod with remaining Tantillo Extra Virgin Olive Oil and a squeeze lemon juice. Grill on high heat, turning every 4 minutes until flaky.
Lay out tortillas on flat plate, spread cilantro oil on top with a spoon.
Lay hot fresh cod on top, sprinkle cole slaw mix and chopped red peppers. Fold and eat!