# What You'll Need:
→ Fish
01 - 1.1 lbs 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
08 - 1/2 cup all-purpose flour (optional for breading)
09 - 1 large egg (optional for breading)
10 - 1/2 cup panko breadcrumbs (optional for breading)
→ Tortillas
11 - 8 small corn or flour tortillas
→ Slaw
12 - 2 cups shredded green cabbage
13 - 1/4 small red onion, thinly sliced
14 - 1/4 cup chopped fresh cilantro
15 - 1 tablespoon fresh lime juice
16 - 1 tablespoon olive oil
17 - Pinch of salt
→ Creamy Sauce
18 - 1/2 cup sour cream or Greek yogurt
19 - 2 tablespoons mayonnaise
20 - 1 tablespoon lime juice
21 - 1 teaspoon hot sauce
22 - 1 teaspoon honey or agave syrup
23 - Salt and pepper to taste
→ Garnishes
24 - Fresh lime wedges
25 - Extra chopped cilantro
# How to Make It:
01 - Combine shredded cabbage, red onion, cilantro, lime juice, olive oil, and salt in a large bowl. Toss thoroughly and set aside to marinate while preparing other components.
02 - Whisk together sour cream, mayonnaise, lime juice, hot sauce, honey, salt, and pepper in a small bowl until completely smooth. Refrigerate until serving.
03 - Pat fish fillets dry and cut into strips. Sprinkle both sides evenly with cumin, paprika, garlic powder, salt, and pepper. For breaded version, dredge strips in flour, dip in beaten egg, then coat with panko breadcrumbs.
04 - Heat olive oil in a skillet over medium-high heat. Add fish strips and cook for 2-3 minutes per side until golden brown and cooked through. Internal temperature should reach 145°F. Alternatively, grill brushed fish for 2-3 minutes per side over medium-high heat.
05 - Heat tortillas in a dry skillet for 30 seconds per side until pliable, or wrap in foil and warm in a 350°F oven for 5-7 minutes.
06 - Place a portion of slaw on each warm tortilla, top with cooked fish strips, drizzle generously with creamy sauce, and finish with fresh cilantro and a squeeze of fresh lime juice.
