# What You'll Need:
→ Fish
01 - 1.1 pounds white fish fillets (cod, tilapia, or haddock)
02 - 1 teaspoon ground cumin
03 - 1 teaspoon paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 2 tablespoons olive oil
08 - Optional breading: 1/2 cup all-purpose flour
09 - Optional breading: 1 large egg
10 - Optional breading: 1/2 cup panko breadcrumbs
→ Tortillas
11 - 8 small corn or flour tortillas
→ Slaw
12 - 2 cups shredded green cabbage
13 - 1/4 small red onion, thinly sliced
14 - 1/4 cup chopped fresh cilantro
15 - Juice of 1 lime
16 - 1 tablespoon olive oil
17 - Pinch of salt
→ Creamy Sauce
18 - 1/2 cup sour cream or Greek yogurt
19 - 2 tablespoons mayonnaise
20 - 1 tablespoon lime juice
21 - 1 teaspoon hot sauce (optional)
22 - 1 teaspoon honey or agave syrup
23 - Salt and pepper, to taste
→ Garnishes
24 - Lime wedges
25 - Extra chopped cilantro
# How to Cook:
01 - In a large bowl, combine shredded cabbage, red onion, cilantro, lime juice, olive oil, and a pinch of salt. Toss well and set aside to marinate.
02 - Whisk together sour cream or Greek yogurt, mayonnaise, lime juice, hot sauce if using, honey, salt, and pepper until smooth. Refrigerate until needed.
03 - Pat fish dry and cut into strips. Season both sides with cumin, paprika, garlic powder, salt, and black pepper. For breaded option, dredge in flour, dip in beaten egg, then coat with panko breadcrumbs. Heat olive oil in skillet over medium-high heat; cook fish 2 to 3 minutes per side until golden and cooked through. For grilled option, brush fish with olive oil and grill over medium-high heat for 2 to 3 minutes per side.
04 - Heat tortillas in a dry skillet or wrap in foil and warm in the oven until soft and pliable.
05 - Place slaw on each warm tortilla, top with cooked fish strips, drizzle with creamy sauce, then garnish with chopped cilantro and a squeeze of lime.
