# Components:
→ Fish
01 - 1 lb white fish fillets (cod, tilapia, or haddock)
02 - ½ cup all-purpose flour
03 - 2 large eggs
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
→ Slaw
10 - 2 cups shredded green cabbage
11 - ½ cup shredded red cabbage
12 - 1 medium carrot, julienned
13 - 2 tbsp fresh cilantro, chopped
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 (Sriracha preferred)
25 - ¼ tsp garlic powder
# Directions:
01 - Combine green cabbage, red cabbage, carrot, and cilantro in a large bowl. In a separate small bowl, whisk mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper. Toss the dressing with the vegetables and refrigerate until serving.
02 - Place flour in one shallow bowl, beaten eggs in another, and panko mixed with smoked paprika, garlic powder, salt, and black pepper in a third.
03 - Pat fish fillets dry and cut into strips approximately 1 inch by 3 inches.
04 - Dredge each strip in flour, dip into eggs, then coat evenly with the seasoned panko mixture.
05 - Heat vegetable oil to ½ inch depth in a large skillet over medium-high heat. Fry fish strips in batches for 2 to 3 minutes on each side until golden and cooked through. Drain on paper towels.
06 - Whisk together mayonnaise, lime juice, hot sauce, and garlic powder until smooth.
07 - Fill each warmed tortilla with several pieces of crispy fish. Top with cabbage slaw, avocado slices, and drizzle with creamy sauce if desired. Serve with lime wedges.
