Crispy fish, warm tortillas, fresh toppings, and tangy lime cream sauce.
# 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 (optional)
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 Prepare:
01 - Whisk together mayonnaise, sour cream, minced garlic, lime juice, lime zest, and hot sauce in a small bowl. Season with salt and pepper to taste. Refrigerate until serving.
02 - Combine flour, cornstarch, baking powder, salt, garlic powder, paprika, and black pepper in a large bowl. Gradually whisk in cold sparkling water until smooth batter forms.
03 - Pour 1 inch of vegetable oil into a deep skillet or Dutch oven. Heat over medium-high heat until oil reaches 350°F.
04 - Pat fish strips completely dry with paper towels. Lightly coat each piece in flour, shaking off excess.
05 - Dip floured fish pieces into batter, allowing excess to drip off. Fry in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch. Transfer to wire rack or paper towels to drain.
06 - Heat tortillas in a dry skillet over medium heat for 30 seconds per side until warm and pliable. Alternatively, wrap in foil and warm in a 350°F oven for 10 minutes.
07 - Place 2-3 pieces of fried fish on each warm tortilla. Top with shredded cabbage, cilantro, red onion, and sliced avocado. Drizzle generously with creamy lime sauce. Serve immediately with lime wedges on the side.
