Crispy Fish

• 450 g (1 lb) white fish such as cod, haddock, or mahi-mahi, cut into 2.5 cm / 1-inch strips
• 120 g (1 cup) all-purpose flour
• 60 g (1/2 cup) cornstarch
• 1 1/2 tsp kosher salt, divided
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 240 ml (1 cup) cold sparkling water or cold beer
• Neutral oil, such as canola or vegetable oil, for frying

Avocado Lime Slaw

• 3 cups shredded cabbage
• 1/2 cup thinly sliced red onion
• 1 ripe avocado
• 2 tbsp plain Greek yogurt
• Zest and juice of 1–2 limes, about 3–4 tbsp juice
• 1 tbsp olive oil
• 1 tbsp chopped fresh cilantro, optional
• 1 small jalapeño, finely minced, optional
• 1/2 tsp kosher salt

For Serving

• 12 small corn tortillas
• 1/2 cup pico de gallo or salsa, optional
• 1/2 cup crema or sour cream, optional
• Hot sauce, optional
• Lime wedges

1. 1

   Make the slaw: Combine the shredded cabbage and red onion in a large bowl.

2. 2

   Make the avocado dressing: In a separate bowl, mash the avocado with the lime zest and juice, olive oil, Greek yogurt, and 1/2 tsp salt. Keep it slightly chunky.

3. 3

   Combine the slaw: Toss the avocado dressing with the cabbage and red onion. Fold in the cilantro and jalapeño if using. Refrigerate while preparing the fish.

4. 4

   Heat the oil: Pour 1–1.5 inches of neutral oil into a heavy, deep skillet or Dutch oven. Heat to 175°C / 350°F. Use a thermometer to monitor the temperature.

5. 5

   Warm the tortillas: Warm the tortillas in a dry skillet for 20–30 seconds per side, or wrap them in foil and warm them in a low oven. Keep covered until ready to serve.

6. 6

   Make the dry coating: In a large bowl, whisk together the flour, cornstarch, 1 tsp kosher salt, chili powder, cumin, smoked paprika, garlic powder, and black pepper.

7. 7

   Make the batter: Gradually whisk the cold sparkling water or beer into the dry mixture until you have a smooth, thick-but-pourable batter that coats the fish without being overly heavy. Don't overmix; a few small lumps are fine.

8. 8

   Season the fish: Pat the fish dry with paper towels and season evenly with the remaining 1/2 tsp kosher salt.

9. 9

   Batter the fish: Dip each piece of fish into the batter, allowing excess batter to drip back into the bowl.

10. 10

    Fry: Carefully lower the battered fish into the hot oil in batches, making sure not to overcrowd the pan. Fry for 2–4 minutes total, turning once, until deeply golden and crisp and the fish is cooked through.

11. 11

    Drain: Transfer the fried fish to a wire rack set over a baking sheet or to paper towels. Keep the oil near 175°C / 350°F between batches.

12. 12

    Assemble the tacos: Fill each warm tortilla with avocado-lime slaw and top with crispy fish. Add pico de gallo or salsa, crema, and hot sauce if desired.

13. 13

    Finish: Serve immediately with lime wedges for squeezing over the tacos.