# What You Need:
→ Fish
01 - 1.1 lb 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 (for pan-frying or brushing if grilling)
08 - Optional for breading: 1/2 cup all-purpose flour
09 - 1 large egg
10 - 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
# Directions:
01 - In a large bowl, combine shredded cabbage, sliced red onion, chopped cilantro, lime juice, olive oil, and salt. Toss well and set aside to marinate.
02 - Whisk sour cream, mayonnaise, lime juice, hot sauce (if using), honey, salt, and pepper in a small bowl until smooth. Refrigerate until ready to serve.
03 - Pat fish fillets dry and cut into strips. Season both sides with cumin, paprika, garlic powder, salt, and black pepper. For breaded fish, dredge strips in flour, dip in beaten egg, then coat with panko breadcrumbs. Heat olive oil in a skillet over medium-high heat and cook fish 2–3 minutes per side until golden and cooked through. Alternatively, brush fish with olive oil and grill on medium-high heat 2–3 minutes per side.
04 - Heat tortillas in a dry skillet or wrap in foil and warm in the oven until pliable.
05 - Place slaw on each tortilla, top with prepared fish, drizzle with creamy sauce, then garnish with fresh cilantro and a squeeze of lime.
