Crispy Fish Tacos with Lime Slaw

Wake up that cabbage by tossing it with lime juice and a pinch of salt. Set aside to get zesty and crunchy. Whip up a quick crema by stirring lime juice into mayo or yogurt — optional but oh-so-tangy!

Give that fish some flavor! Season it generously with salt, pepper, chili powder, and cumin. Set up your dredging station with flour in one bowl, whisked egg with water in the next, and panko breadcrumbs in the third.

Coat each fish strip first in the flour, then dunk it in the egg mixture, and finally coat it in panko. Get your pan sizzling with oil over medium-high heat, and fry those fish sticks for 2-3 minutes on each side until they are gloriously golden and cooked through!

Warm up your tortillas and assemble your tacos with crispy fish, tangy slaw, and a drizzle of crema. Add hot sauce if you want a spicy kick — fiesta time!