# What You Need:
→ For the Fish
01 - 1 lb firm white fish fillets such as 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
# Directions:
01 - Combine mayonnaise, sour cream, minced garlic, lime juice, lime zest, and hot sauce in a small bowl. Season generously with salt and pepper. Refrigerate the sauce until ready to serve, allowing flavors to meld together.
02 - In a large mixing bowl, whisk together all-purpose flour, cornstarch, baking powder, kosher salt, garlic powder, paprika, and black pepper until thoroughly combined. Gradually pour in the cold sparkling water while whisking constantly until a smooth, lump-free batter forms.
03 - Pour approximately 1 inch of vegetable oil into a deep skillet or Dutch oven. Heat over medium-high heat until the temperature reaches 350°F. Use a kitchen thermometer to ensure proper oil temperature for optimal crispiness.
04 - Pat the fish strips completely dry with paper towels to ensure batter adheres properly. Lightly dredge each piece in a small amount of flour, shaking off any excess. This creates a dry surface for the batter to grip.
05 - Working in batches to avoid overcrowding, dip each flour-coated fish strip into the batter, allowing excess to drip off. Carefully place into the hot oil and fry for 3-4 minutes, turning occasionally, until golden brown and crispy throughout. Transfer to a wire rack or paper towels to drain.
06 - Heat a dry skillet over medium-high heat. Warm each corn tortilla for about 30 seconds per side until pliable and lightly charred. Alternatively, wrap tortillas in foil and warm in a 350°F oven for 10 minutes.
07 - Place 2-3 pieces of crispy fried fish onto each warmed tortilla. Generously top with shredded cabbage, fresh cilantro, sliced red onion, and avocado slices. Drizzle with the chilled creamy lime sauce and serve immediately with lime wedges on the side.
