# What You'll Need:
→ Fish
01 - 1.1 pounds white fish fillets (cod, tilapia, or haddock)
02 - 1 teaspoon ground cumin
03 - 1 teaspoon paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 2 tablespoons olive oil
08 - 1/2 cup all-purpose flour (optional for breading)
09 - 1 large egg (optional for breading)
10 - 1/2 cup panko breadcrumbs (optional for breading)
→ Tortillas
11 - 8 small corn or flour tortillas
→ Slaw
12 - 2 cups shredded green cabbage
13 - 1/4 small red onion, thinly sliced
14 - 1/4 cup chopped fresh cilantro
15 - 1 tablespoon fresh lime juice
16 - 1 tablespoon olive oil
17 - Pinch of salt
→ Creamy Sauce
18 - 1/2 cup sour cream or Greek yogurt
19 - 2 tablespoons mayonnaise
20 - 1 tablespoon lime juice
21 - 1 teaspoon hot sauce (optional)
22 - 1 teaspoon honey or agave syrup
23 - Salt and pepper to taste
→ Garnishes
24 - Fresh lime wedges
25 - Extra chopped cilantro
# How to Make It:
01 - Combine shredded cabbage, red onion, cilantro, lime juice, olive oil, and salt in a large bowl. Toss thoroughly to coat all vegetables. Set aside to marinate and allow flavors to meld while preparing remaining components.
02 - Whisk together sour cream, mayonnaise, lime juice, hot sauce, honey, salt, and pepper in a small bowl until completely smooth and homogeneous. Refrigerate until ready to serve, allowing flavors to develop.
03 - Pat fish fillets completely dry with paper towels. Cut into strips approximately 3 inches long. Sprinkle both sides evenly with cumin, paprika, garlic powder, salt, and pepper, pressing gently to adhere spices to the surface.
04 - For crispy texture: dredge seasoned fish strips in flour, shaking off excess. Dip into beaten egg, allowing excess to drip off. Press firmly into panko breadcrumbs to coat completely on all sides.
05 - Heat 2 tablespoons olive oil in large skillet over medium-high heat until shimmering. Add fish in single layer without overcrowding. Cook 2-3 minutes per side until golden brown and internal temperature reaches 145°F. Work in batches if necessary. For grilling, brush fish with oil and grill over medium-high heat 2-3 minutes per side.
06 - Heat tortillas individually in dry skillet for 15-20 seconds per side until pliable and lightly charred. Alternatively, wrap stack in foil and warm in 350°F oven for 5-7 minutes. Keep warm in clean kitchen towel until assembly.
07 - Place generous portion of slaw on each warm tortilla. Top with 2-3 fish strips. Drizzle with creamy sauce. Garnish with fresh cilantro and serve with lime wedges for squeezing. Serve immediately while fish remains crispy.
