# What You'll Need:
→ For the Fish
01 - 1 lb firm white fish fillets (cod, halibut, or mahi-mahi), cut into 1-inch strips
02 - 1 cup all-purpose flour
03 - 1/4 cup cornstarch
04 - 1 tsp baking powder
05 - 1 tsp kosher salt
06 - 1/2 tsp garlic powder
07 - 1/2 tsp paprika
08 - 1/2 tsp ground black pepper
09 - 1 cup cold sparkling water
10 - Vegetable oil, for frying
→ For the Creamy Lime Sauce
11 - 1/2 cup mayonnaise
12 - 1/4 cup sour cream
13 - 1 clove garlic, finely minced
14 - 2 tbsp fresh lime juice
15 - 1 tsp lime zest
16 - 1 tsp hot sauce
17 - Salt and pepper, to taste
→ For the Toppings
18 - 2 cups finely shredded green cabbage
19 - 1/2 cup finely chopped fresh cilantro
20 - 1 small red onion, thinly sliced
21 - 1–2 ripe avocados, sliced
22 - 8 small corn tortillas (6-inch)
23 - Lime wedges, for serving
# How to Make It:
01 - Whisk together mayonnaise, sour cream, minced garlic, lime juice, lime zest, and hot sauce in a small bowl. Season generously with salt and pepper. Refrigerate until assembly.
02 - Sift flour, cornstarch, baking powder, salt, garlic powder, paprika, and black pepper into a large mixing bowl. Gradually whisk in cold sparkling water until batter reaches smooth, pancake-like consistency.
03 - Pour 1 inch of vegetable oil into a deep skillet or Dutch oven. Heat over medium-high until temperature reaches 350°F. Maintain oil temperature throughout frying.
04 - Pat fish strips thoroughly dry with paper towels. Lightly coat each piece in extra flour, shaking off excess. Dip floured fish into batter, allowing drippings to fall back into bowl.
05 - Working in batches, carefully place fish in hot oil without overcrowding. Fry for 3–4 minutes, turning once, until deep golden brown and crispy. Transfer to wire rack or paper towels to drain.
06 - Heat dry skillet over medium flame. Warm each tortilla for 15–20 seconds per side until pliable and lightly toasted. Stack on plate and cover with clean towel to retain heat.
07 - Place 2–3 pieces of fried fish in center of each warm tortilla. Top with generous handful of shredded cabbage, sprinkle of cilantro, few onion slices, and 2–3 avocado slices. Drizzle generously with lime sauce. Serve immediately with lime wedges on the side.
