Ingredients:

  • 1 lb white flaky fish fillets (cod, haddock, or mahi-mahi), cut into 3-inch strips
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup cold sparkling water or beer
  • Vegetable oil, for frying (about 2–3 cups)
  • 3 cups shredded green cabbage
  • 1/2 cup shredded carrot
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes (about 3 tablespoons)
  • 1 tbsp honey or agave syrup
  • 1/2 tsp salt
  • 1/2 cup mayonnaise
  • 1 tbsp sour cream or Greek yogurt
  • 1 tsp chipotle chili powder (or smoked paprika)
  • Juice of 1 lime
  • Salt and pepper, to taste
  • 8 small corn or flour tortillas
  • Optional toppings: sliced avocado, extra lime wedges, chopped fresh cilantro, pickled jalapeños

Instructions:

  1. In a bowl, combine shredded cabbage, carrot, and chopped cilantro. Whisk together lime juice, honey, and salt. Toss dressing with slaw ingredients until well coated. Set aside.
  2. Mix mayonnaise, sour cream, chipotle powder, lime juice, salt, and pepper. Adjust seasoning to taste and refrigerate until serving.
  3. In a bowl, whisk together flour, baking powder, smoked paprika, garlic powder, salt, and pepper. Gradually add cold sparkling water or beer, whisking until smooth. Batter should be thick but pourable.
  4. Pour oil into frying pan to a depth of about 3 inches. Heat over medium-high until oil reaches 350°F (175°C) or test by dropping a small bit of batter—it should sizzle and float.
  5. Pat fish strips dry with paper towels. Dip each piece into batter, allowing excess to drip off. Carefully place in hot oil in batches—do not overcrowd. Fry for about 3–4 minutes per side until golden brown and cooked through (internal temperature of ~145°F/63°C). Remove and drain on paper towels.
  6. Briefly warm tortillas in a dry skillet or wrapped in foil in the oven.
  7. Place a few pieces of fried fish on each tortilla. Top with a generous spoonful of lime slaw and drizzle with creamy sauce. Add optional toppings like avocado, jalapeños, and cilantro. Serve immediately with lime wedges.