# What You 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 Steps:
01 - In a small bowl, whisk together mayonnaise, sour cream, minced garlic, lime juice, lime zest, and hot sauce. Season generously with salt and pepper. Refrigerate until assembly to allow flavors to meld.
02 - In a large mixing bowl, sift together flour, cornstarch, baking powder, salt, garlic powder, paprika, and black pepper. Gradually whisk in cold sparkling water until the batter reaches a smooth, slightly thick consistency. Let rest for 5 minutes.
03 - Pour about 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 verify proper temperature.
04 - Pat fish strips completely dry with paper towels. Lightly dredge each piece in a small amount of extra flour, shaking off excess. Dip floured fish into the batter, allowing any excess batter to drip back into the bowl.
05 - Working in batches to avoid overcrowding, carefully lower battered fish into the hot oil. Fry for 3-4 minutes, turning occasionally with tongs, until golden brown and crispy throughout. Transfer to a wire rack or paper towels to drain.
06 - Heat a dry skillet over medium heat. Warm each tortilla for about 20-30 seconds per side until pliable and lightly charred. Keep warm wrapped in a clean kitchen towel.
07 - Place 2-3 pieces of crispy fish onto each warm tortilla. Top with shredded cabbage, cilantro, sliced red onion, and fresh avocado. Drizzle generously with the chilled lime sauce. Serve immediately with lime wedges on the side.
