# 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
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
# Directions:
01 - In a small bowl, combine mayonnaise, sour cream, minced garlic, lime juice, lime zest, and hot sauce. Season with salt and pepper to taste. Refrigerate until ready to serve.
02 - In a large bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, paprika, and black pepper. Gradually whisk in cold sparkling water until smooth batter forms.
03 - Pour about 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 dry with paper towels. Lightly dredge in flour, shaking off excess. Dip each piece into batter, allowing excess to drip off.
05 - Fry fish in batches without overcrowding the pan. Cook for 3-4 minutes, turning occasionally, until golden brown and crispy. Transfer to wire rack or paper towels to drain.
06 - Heat tortillas in a dry skillet over medium heat for about 30 seconds per side until warm and pliable. Keep warm in a clean kitchen towel.
07 - Place fried fish strips on warm tortillas. Top with shredded cabbage, cilantro, red onion, and sliced avocado. Drizzle generously with creamy lime sauce. Serve immediately with lime wedges on the side.
