# What You Need:
→ Fish
01 - 1.1 pounds white fish fillets (cod, tilapia, or haddock)
02 - 1 teaspoon ground cumin
03 - 1 teaspoon paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 2 tablespoons olive oil for pan-frying or brushing
08 - Optional breading: 1/2 cup all-purpose flour, 1 egg, 1/2 cup panko breadcrumbs
→ Tortillas
09 - 8 small corn or flour tortillas
→ Slaw
10 - 2 cups shredded green cabbage
11 - 1/4 small red onion, thinly sliced
12 - 1/4 cup chopped fresh cilantro
13 - Juice of 1 lime
14 - 1 tablespoon olive oil
15 - Pinch of salt
→ Creamy Sauce
16 - 1/2 cup sour cream or Greek yogurt
17 - 2 tablespoons mayonnaise
18 - 1 tablespoon lime juice
19 - 1 teaspoon hot sauce (optional)
20 - 1 teaspoon honey or agave syrup
21 - Salt and pepper to taste
→ Garnishes
22 - Lime wedges
23 - Extra chopped cilantro
# How To Make It:
01 - Toss shredded cabbage, red onion, cilantro, lime juice, olive oil, and salt in a large bowl. Set aside to marinate while preparing other components.
02 - Whisk together sour cream, mayonnaise, lime juice, hot sauce, honey, salt, and pepper in a small bowl until smooth. Refrigerate until ready to serve.
03 - Pat fish fillets dry and cut into strips. Sprinkle both sides generously with cumin, paprika, garlic powder, salt, and black pepper.
04 - For crispy texture: dredge seasoned fish strips in flour, dip in beaten egg, then coat thoroughly with panko breadcrumbs.
05 - Heat olive oil in a large skillet over medium-high heat. Add fish strips and cook for 2–3 minutes per side until golden brown and cooked through. For grilled option, brush with oil and grill on medium-high heat for 2–3 minutes per side.
06 - Heat tortillas in a dry skillet for 30 seconds per side or wrap in foil and warm in a 350°F oven for 5–7 minutes until pliable.
07 - Place generous slaw on each warm tortilla, top with cooked fish strips, drizzle with creamy sauce, and finish with fresh cilantro and a squeeze of fresh lime.
