# What You Need:
→ For the Fish
01 - 1 lb firm white fish fillets (cod, halibut), 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 - In a small bowl, mix mayonnaise, sour cream, garlic, lime juice, lime zest, and hot sauce. Season with salt and pepper. Chill until ready to use.
02 - In a large bowl, combine flour, cornstarch, baking powder, salt, garlic powder, paprika, and black pepper. Whisk in cold sparkling water until batter is smooth.
03 - Heat about 1 inch of vegetable oil in a deep skillet or Dutch oven over medium-high heat to 350°F.
04 - Pat fish dry and dredge in a little flour. Dip each piece into batter, allowing excess to drip off.
05 - Fry fish in batches, turning occasionally, until golden and crisp, about 3-4 minutes per batch. Drain on a rack or paper towels.
06 - Warm tortillas in a dry skillet or in the oven until pliable.
07 - Place a few pieces of fried fish on each tortilla. Top with cabbage, cilantro, onion, and avocado. Drizzle with creamy lime sauce. Serve with lime wedges.
