Fish Tacos With Crispy Pickled Jalapeños

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8 corn tortillas

1 cup plus 1 tablespoon vegetable oil

One 4-ounce can green chiles, drained and rinsed

1 tablespoon sliced green olives

1 garlic clove, peeled and smashed

1/3 cup cilantro leaves, plus more for garnish

1 scallion, white and green parts, cut into 1-inch lengths

1 tablespoon fresh lime juice

Salt and freshly ground pepper

8 ounces prepackaged shredded coleslaw mix (4 cups)

1 1/4 pounds sea bass fillets, with skin, cut into 1-inch-wide strips

1/2 cup cornstarch

1/2 cup drained pickled sliced jalapeños

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