# What You'll Need:
→ For the Fish
01 - 1 lb firm white fish fillets (cod, halibut, or tilapia), 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 - Combine 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 ready to serve.
02 - Whisk together 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 temperature reaches 350°F.
04 - Pat fish strips completely dry with paper towels. Lightly coat each piece in flour, shaking off excess. Dip floured fish into batter, allowing excess batter to drip off.
05 - Fry fish 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 or wrap in foil and warm in oven.
07 - Place crispy fish pieces on warm tortillas. Top with shredded cabbage, cilantro, red onion, and sliced avocado. Drizzle generously with creamy lime sauce. Serve immediately with lime wedges.
