# What You 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 for pan-frying or brushing
08 - 1/2 cup all-purpose flour for breading (optional)
09 - 1 egg beaten for breading (optional)
10 - 1/2 cup panko breadcrumbs for coating (optional)
→ 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 - 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 ingredients evenly. Set aside to marinate and allow flavors to meld while preparing other components.
02 - Whisk together sour cream, mayonnaise, lime juice, hot sauce, honey, salt, and pepper in a small bowl until completely smooth and well combined. Refrigerate until ready to serve to allow flavors to develop.
03 - Pat fish fillets completely dry with paper towels. Cut into strips approximately 1-inch wide. Sprinkle both sides of each strip 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, dip into beaten egg, then press firmly into panko breadcrumbs to coat completely. Shake off excess coating between each step.
05 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add fish strips in a single layer without crowding. Cook for 2 to 3 minutes per side until golden brown and cooked through. Internal temperature should reach 145°F. Alternatively, grill brushed fish over medium-high heat for 2 to 3 minutes per side.
06 - Heat tortillas in a dry skillet for 15 to 20 seconds per side until pliable and lightly charred. Alternatively, wrap in foil and warm in a 350°F oven for 5 to 7 minutes. Keep warm until ready to assemble.
07 - Place a generous portion of slaw on each warm tortilla. Top with 2 to 3 fish strips. Drizzle with creamy sauce. Finish with fresh cilantro and a squeeze of fresh lime juice. Serve immediately while fish remains crispy.
