1. Prepare the Fish

Start by selecting your fish fillets. Firm white fish like cod, tilapia, or halibut work best for crispy tacos. Cut the fillets into smaller, taco-sized pieces (about 2-3 inches long) for easy assembly.

To tenderize the fish and enhance its flavor, soak the pieces in buttermilk for about 10-15 minutes. This step ensures that the fish becomes moist and flavorful, which helps the batter adhere to the fillets when frying.

2. Make the Cilantro-Lime Sauce

While the fish is soaking, prepare the cilantro-lime sauce. In a small bowl, combine the sour cream or Greek yogurt, mayonnaise, lime juice, chopped cilantro, and garlic powder. Stir everything together until smooth. Season with salt and pepper to taste. Set the sauce aside in the fridge until you’re ready to serve the tacos.

3. Prepare the Breading Stations

For the crispy coating, set up a breading station with three shallow bowls.

• In the first bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper (if using), and a pinch of salt and pepper.
• In the second bowl, beat the egg.
• In the third bowl, place the breadcrumbs.

Working with one piece of fish at a time, first dip the fish into the flour mixture, ensuring it is fully coated. Next, dip it into the egg wash, and finally, coat it in breadcrumbs. Press gently to make sure the breadcrumbs stick evenly to the fish.

4. Fry the Fish

Heat a generous amount of vegetable oil in a large skillet over medium-high heat. The oil should be about 1-2 inches deep to fry the fish pieces evenly. Once the oil is hot (about 350°F or 175°C), carefully add the breaded fish pieces to the skillet in batches, being sure not to overcrowd the pan.

Fry the fish for 3-4 minutes on each side, or until the fish is golden brown and crispy. The fish should easily flake when tested with a fork, and the coating should be crunchy. Remove the fish from the skillet and drain on a paper towel-lined plate to remove excess oil.

5. Warm the Tortillas

While the fish is frying, warm the tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side or microwaving them wrapped in a damp paper towel for about 20-30 seconds. Warming the tortillas makes them more pliable and prevents them from cracking when you fold them.

6. Assemble the Tacos

To assemble the tacos, start by placing a warm tortilla on a plate. Add 2-3 pieces of crispy fish to the center of the tortilla. Top with a generous spoonful of the shredded cabbage or slaw mix. Add a few slices of red onion and avocado for added flavor and texture.

Drizzle the cilantro-lime sauce over the fish and vegetables. Garnish with fresh cilantro leaves and a squeeze of lime juice. If you like a little heat, add some hot sauce or salsa to the tacos.

7. Serve and Enjoy

Serve the tacos immediately while the fish is still crispy. They’re perfect on their own, but you can also serve them with extra lime wedges and a side of chips or a light salad for a complete meal.