Ingredients:

  • 1 lb (450 g) white fish fillets (e.g., cod, tilapia, or haddock)
  • 1 teaspoon (5 g) smoked paprika
  • 1 teaspoon (5 g) ground cumin
  • 1 teaspoon (5 g) garlic powder
  • 1 teaspoon (5 g) salt
  • ½ teaspoon (2.5 g) black pepper
  • ½ cup (65 g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (100 g) panko bread crumbs
  • Vegetable oil for frying
  • ½ cup (120 g) sour cream or Greek yogurt
  • 2 tablespoons (30 ml) mayonnaise
  • 2 tablespoons (30 ml) fresh lime juice
  • 1 tablespoon (15 g) finely chopped fresh cilantro
  • Salt and pepper, to taste
  • 8 small corn or flour tortillas
  • 1 cup (150 g) shredded cabbage or lettuce
  • 1 avocado, sliced
  • Lime wedges, for serving

Instructions:

  1. In a bowl, combine sour cream, mayonnaise, lime juice, cilantro, salt, and pepper. Mix well and refrigerate for at least 30 minutes.
  2. Cut fish fillets into strips. In one bowl, combine flour, paprika, cumin, garlic powder, salt, and pepper. In a second bowl, add the beaten eggs. In a third bowl, place panko bread crumbs.
  3. Dredge each fish strip in the flour mixture, then dip into the eggs, and finally coat with panko. Ensure each piece is well-covered.
  4. Heat vegetable oil in the frying pan over medium-high heat. Fry the breaded fish strips for 3-4 minutes on each side until golden brown and cooked through (internal temperature should reach 145°F/63°C). Drain on paper towels.
  5. In a separate dry skillet, warm tortillas for about 30 seconds on each side until pliable.
  6. On each tortilla, add fried fish, shredded cabbage, avocado slices, and drizzle with the creamy lime-cilantro sauce.