# 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 - Optional: 1/2 cup all-purpose flour, 1 egg, 1/2 cup panko breadcrumbs for breading
→ Tortillas
09 - 8 small corn or flour tortillas
→ Slaw
10 - 2 cups shredded green cabbage
11 - 1/4 small red onion, thinly sliced
12 - 1/4 cup chopped fresh cilantro
13 - Juice of 1 lime
14 - 1 tablespoon olive oil
15 - Pinch of salt
→ Creamy Sauce
16 - 1/2 cup sour cream or Greek yogurt
17 - 2 tablespoons mayonnaise
18 - 1 tablespoon lime juice
19 - 1 teaspoon hot sauce (optional)
20 - 1 teaspoon honey or agave syrup
21 - Salt and pepper to taste
→ Garnishes
22 - Lime wedges
23 - Extra chopped cilantro
# How to Make It:
01 - Toss shredded green cabbage, thinly sliced red onion, chopped cilantro, lime juice, olive oil, and salt in a large bowl. Set aside to marinate and allow flavors to meld while preparing remaining components.
02 - Whisk together sour cream (or Greek yogurt), mayonnaise, lime juice, hot sauce, honey, salt, and pepper in a small bowl until completely smooth. Refrigerate until ready to serve.
03 - Pat fish fillets dry with paper towels and cut into strips. Sprinkle both sides generously with ground cumin, paprika, garlic powder, salt, and black pepper, pressing seasoning into the flesh.
04 - For extra crunch, dredge seasoned fish strips in all-purpose flour, dip into beaten egg, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
05 - Heat olive oil in a large skillet over medium-high heat. Add fish strips (breaded or plain) and cook for 2-3 minutes per side until golden brown and cooked through. Alternatively, grill brushed fish on medium-high heat for 2-3 minutes per side.
06 - Heat tortillas in a dry skillet for 30 seconds per side until pliable and lightly charred, or wrap in foil and warm in a 325°F oven for 10 minutes.
07 - Layer marinated slaw onto each warm tortilla, top with cooked fish strips, drizzle generously with creamy sauce, and finish with fresh cilantro and a squeeze of fresh lime juice.
