# What You Need:
→ Fish Batter
01 - 1 pound firm white fish fillets (e.g., cod, halibut), cut into 1-inch strips
02 - 1 cup all-purpose flour
03 - 1/4 cup cornstarch
04 - 1 teaspoon baking powder
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon paprika
08 - 1/2 teaspoon 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 tablespoons fresh lime juice (about 1 lime)
15 - 1 teaspoon lime zest
16 - 1 teaspoon hot sauce (optional)
17 - Salt and 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
# How-To:
01 - In a small bowl, combine mayonnaise, sour cream, minced garlic, lime juice, lime zest, and hot sauce if using. Season with salt and pepper, then refrigerate until needed.
02 - Whisk together flour, cornstarch, baking powder, salt, garlic powder, paprika, and black pepper in a large bowl. Gradually add cold sparkling water, whisking to form a smooth batter.
03 - Pour vegetable oil into a deep skillet to a depth of about 1 inch and heat over medium-high until it reaches 350°F (175°C).
04 - Pat fish strips dry and lightly dredge in flour. Dip each strip into the batter, allowing excess to drip off.
05 - Carefully place battered fish into hot oil in batches. Fry, turning occasionally, until crisp and golden, approximately 3 to 4 minutes. Drain on paper towels or wire rack.
06 - Heat corn tortillas briefly in a dry skillet or oven until warm and pliable.
07 - Fill each warm tortilla with fried fish pieces. Top with shredded cabbage, cilantro, sliced red onion, and avocado slices. Drizzle with creamy lime sauce and serve with lime wedges.
