# What You’ll 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 if grilling)
08 - Optional for breading: 1/2 cup all-purpose flour, 1 large 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 fresh cilantro, chopped
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 cilantro, chopped
# How to Prepare:
01 - In a large bowl, combine shredded cabbage, thinly sliced red onion, chopped cilantro, lime juice, olive oil, and a pinch of salt. Toss thoroughly and set aside to marinate.
02 - In a small bowl, whisk together sour cream (or Greek yogurt), mayonnaise, lime juice, hot sauce (if using), honey, salt, and pepper until smooth. Refrigerate until needed.
03 - Pat fish fillets dry and cut into strips. Season with cumin, paprika, garlic powder, salt, and black pepper on all sides. For breaded fish, dredge strips in flour, dip into beaten egg, then coat with panko breadcrumbs. Heat olive oil in a skillet over medium-high heat and cook fish 2 to 3 minutes per side until golden and cooked through. For grilling, brush fish with olive oil and grill over medium-high heat 2 to 3 minutes per side.
04 - Heat tortillas in a dry skillet over medium heat or wrap in foil and warm in the oven until pliable and hot.
05 - Place a generous amount of slaw on each warm tortilla, top with cooked fish strips, drizzle with creamy sauce, then garnish with extra chopped cilantro and a squeeze of fresh lime juice.
