# Ingredients:
→ Fish
01 - 1 lb white fish fillets (cod, tilapia, or haddock), cut into strips
02 - ½ cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - 1 tsp smoked paprika
06 - ½ tsp garlic powder
07 - ½ tsp salt
08 - ¼ tsp black pepper
09 - Vegetable oil, for frying (approximately ½ inch deep)
→ Slaw
10 - 2 cups shredded green cabbage
11 - ½ cup shredded red cabbage
12 - 1 medium carrot, julienned
13 - 2 tbsp chopped fresh cilantro
14 - 2 tbsp mayonnaise
15 - 2 tbsp plain Greek yogurt
16 - 1 tbsp lime juice
17 - ½ tsp honey
18 - Salt and pepper, to taste
→ Assembly
19 - 8 small corn or flour tortillas, warmed
20 - 1 avocado, sliced
21 - Lime wedges, for serving
→ Creamy Sauce (Optional)
22 - 3 tbsp mayonnaise
23 - 1 tbsp lime juice
24 - 1 tsp hot sauce (e.g., Sriracha)
25 - ¼ tsp garlic powder
# Directions:
01 - Combine green cabbage, red cabbage, carrot, and cilantro in a large bowl. Whisk mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper in a separate bowl. Pour dressing over vegetables, toss well, and refrigerate until needed.
02 - Place flour in one shallow bowl, beaten eggs in another, and mix panko with smoked paprika, garlic powder, salt, and black pepper in a third bowl.
03 - Pat fish strips dry. Dredge each piece in flour, dip into eggs, then coat evenly with the seasoned panko mixture.
04 - Heat vegetable oil to medium-high temperature in a skillet with ½ inch depth. Fry fish strips in batches for 2 to 3 minutes per side until golden brown and cooked through. Drain on paper towels.
05 - Whisk together mayonnaise, lime juice, hot sauce, and garlic powder until smooth.
06 - Place several pieces of crispy fish onto each warmed tortilla. Top with slaw, avocado slices, and drizzle with creamy sauce if desired. Serve immediately with lime wedges.
