# What You'll Need:
→ Fish
01 - 1 lb firm white fish fillets (e.g., cod, halibut), cut into 1-inch strips
→ Batter
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
→ 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 (optional)
17 - Salt and pepper, to taste
→ 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
# Steps:
01 - Combine mayonnaise, sour cream, minced garlic, lime juice, lime zest, and hot sauce in a small bowl. Season with salt and pepper. Refrigerate until ready to use.
02 - In a large bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, paprika, and black pepper. Gradually add cold sparkling water, stirring until smooth.
03 - Pour vegetable oil to a depth of 1 inch into a deep skillet or Dutch oven. Heat over medium-high heat until oil reaches 350°F (175°C).
04 - Pat fish strips dry and lightly dust with flour. Dip each piece into batter, allowing excess to drip off.
05 - Fry fish in batches, turning occasionally, until golden brown and crispy, about 3–4 minutes. Transfer to a wire rack or paper towels to drain.
06 - Heat corn tortillas in a dry skillet or oven until pliable and warm.
07 - Place fried fish on each tortilla. Top with green cabbage, cilantro, red onion, avocado slices, and drizzle with creamy lime sauce. Serve with lime wedges.
