1 lb firm white fish (cod, tilapia, mahi-mahi, or haddock), cut into strips
1/2 cup all-purpose flour
1/4 cup cornmeal
1/4 cup Panko breadcrumbs
1 tsp paprika
1 tsp cumin
1/2 tsp garlic powder
1/4 tsp cayenne pepper (optional for heat)
Salt and pepper to taste
1/2 cup buttermilk or 1 beaten egg (for wash)
Oil for frying (canola or avocado oil)
For the Cilantro Lime Slaw:
2 cups shredded cabbage (green, purple, or mix)
1/2 cup fresh cilantro, finely chopped
3 tbsp mayonnaise or Greek yogurt
1 tbsp lime juice
1 tsp honey (optional)
Salt and pepper to taste
For Assembly:
8 small corn or flour tortillas
Optional toppings: Avocado slices, lime crema, pickled red onions, extra lime wedges
Instructions
Prepare the Slaw: In a medium bowl, combine shredded cabbage, chopped cilantro, mayonnaise (or yogurt), lime juice, and honey. Toss well until evenly coated. Season with salt and pepper. Set aside in the refrigerator for at least 10 minutes to allow flavors to meld.
Prepare the Fish Coating: In one shallow bowl, mix flour, paprika, cumin, garlic powder, cayenne, salt, and pepper. In a second bowl, place the buttermilk or beaten egg. In a third bowl, mix the cornmeal and Panko breadcrumbs.
Coat the Fish: Pat the fish strips dry. Dredge each strip in the flour mixture, dip into the egg wash, then press firmly into the cornmeal/Panko mixture to coat evenly.
Cook the Fish: Heat about 1/2 inch of oil in a large skillet over medium-high heat. Once hot, fry the fish in batches for 2–3 minutes per side until golden brown and crispy. Drain on a wire rack to maintain crispiness.
Warm the Tortillas: Briefly heat your corn or flour tortillas over a gas flame or in a dry skillet for 30 seconds per side until warm and pliable.
Assemble: Place 1-2 crispy fish strips in the center of each warm tortilla. Top with a generous scoop of the cilantro lime slaw. Add your favorite extras like avocado slices or lime crema. Serve immediately with extra lime wedges on the side.