# Ingredient List:
→ Fish Batter
01 - 1 lb firm white fish fillets (cod or halibut), cut into 1-inch strips
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 black pepper to taste
→ Toppings and Assembly
18 - 2 cups finely shredded green cabbage
19 - 1/2 cup finely chopped fresh cilantro
20 - 1 small red onion, thinly sliced
21 - 1 to 2 ripe avocados, sliced
22 - 8 small corn tortillas (6-inch)
23 - Lime wedges for serving
# Directions:
01 - Combine mayonnaise, sour cream, minced garlic, lime juice, lime zest, and hot sauce in a bowl. Season with salt and pepper. Refrigerate until needed.
02 - In a large bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, paprika, and black pepper. Gradually mix in the cold sparkling water until the batter is smooth.
03 - Pour vegetable oil into a deep skillet to a depth of about 1 inch. Heat over medium-high until the oil reaches 350°F (175°C).
04 - Pat the fish strips dry and lightly dredge in flour. Dip each strip into the batter, letting excess drip off.
05 - Fry the battered fish in batches, turning occasionally, until golden and crisp, about 3 to 4 minutes per batch. Drain on a wire rack or paper towels.
06 - Gently warm the corn tortillas in a dry skillet or oven until pliable.
07 - Place several pieces of fried fish on each tortilla. Top with shredded cabbage, cilantro, sliced red onion, and avocado. Drizzle with creamy lime sauce and serve with lime wedges.
