Preparation:

Step 1: Prepare the Fish

• • Pat the fish fillets dry with paper towels, and cut them into strips (about 1-inch wide). Set aside.
  • In one shallow bowl, combine the flour, smoked paprika, garlic powder, chili powder, cumin, salt, and pepper.
  • In another shallow bowl, whisk the eggs.
  • In a third bowl, add the panko breadcrumbs.

Step 2: Bread the Fish

• • Coat each fish strip first in the seasoned flour, then dip into the egg, and finally coat in the panko breadcrumbs.
  • Place the breaded fish strips on a plate and let them rest for about 5 minutes to set the coating.

Step 3: Fry the Fish

• • Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until the oil reaches 350°F (175°C).
  • Fry the fish strips in batches, cooking each side for about 2-3 minutes or until golden and crispy.
  • Remove the fish and drain on a paper towel-lined plate. Season with a pinch of salt while hot.

Step 4: Make the Cilantro Lime Slaw

• • In a large bowl, combine the shredded green and purple cabbage, julienned carrot, and chopped cilantro.
  • In a separate small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, honey, salt, and pepper.
  • Pour the dressing over the cabbage mixture and toss until evenly coated. Adjust seasoning to taste.

Step 5: Prepare the Lime Crema

• • In a small bowl, whisk together the sour cream, lime juice, lime zest, mayonnaise, salt, and pepper.
  • Taste and adjust the lime or seasoning as needed. This tangy crema will add a zesty kick to your tacos!

Step 6: Assemble the Tacos

• • Warm the tortillas on a skillet or grill until they are soft and pliable.
  • Place a few crispy fish strips onto each tortilla, top with a generous portion of the cilantro lime slaw, and drizzle with lime crema.
  • Add your favorite toppings like avocado, pickled red onions, or fresh cilantro for an extra burst of flavor!