Season the Fish: Start by seasoning your fish fillets with salt, pepper, garlic powder, paprika, and a squeeze of fresh lime juice. The seasoning is key to enhancing the natural flavor of the fish.

Coat the Fish: To get that crispy texture, coat the fish fillets in flour. You can mix in a bit of cornstarch for extra crispiness. Dip the fillets in a beaten egg and then coat them in the flour mixture.

Heat the Oil: Heat the vegetable oil in a big pan over medium-high heat. The oil should be hot enough that a pinch of flour sizzles when dropped in. Aim for a temperature of around 350°F (175°C) for perfect frying.

Fry the Fish: Carefully add the coated fish fillets to the hot oil. Fry for 2-3 minutes per side until the fish turns golden brown and crispy. Don’t overcrowd the pan—fry in batches if necessary.

Drain the Fish: Once crispy, remove the fish from the oil and place them on a paper towel-lined plate to drain excess oil.

Mix the Veggies: While the fish is frying, prepare the slaw. In a large bowl, combine shredded cabbage, carrots, and a handful of cilantro for a burst of fresh flavor. For extra tang, squeeze in some lime juice.

Add the Dressing: In a separate bowl, mix together sour cream, mayonnaise, and a bit of hot sauce. Stir until smooth and creamy, then pour the dressing over the veggies. Toss until the slaw is well coated.

Chill the Slaw: Let the slaw sit in the fridge while you finish the fish. This helps the flavors meld together and gives the veggies a chance to soften slightly.

Heat the Tortillas: Warm your tortillas in a dry skillet or on an open flame for a few seconds on each side until they become soft and slightly toasted. This step adds flavor and helps prevent the tortillas from breaking when you fill them.

Layer the Tacos: Start by placing a warm tortilla on a plate. Add a few crispy pieces of fish to the center, then top with a generous portion of the creamy slaw.

Garnish: For an extra burst of flavor, top the tacos with a squeeze of fresh lime juice and a sprinkle of cilantro. You can also add a bit of avocado for a creamy, rich touch or drizzle some spicy mayo for added heat.

Serve your fish tacos immediately while the fish is still crispy and the tortillas are warm. These tacos are perfect for a weeknight dinner or a fun taco night with friends and family. Enjoy the burst of flavors with every bite!