Step by step

Method

4 steps

1. 1

   Pat 1½ lb firm white fish (cod, tilapia, or mahi) dry with paper towels, then cut into finger-size strips. Toss with 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon paprika, ½ teaspoon garlic powder, and ½ teaspoon salt until every piece looks evenly coated — wet fish steams instead of browning.

2. 2

   Whisk ¼ cup mayonnaise, 2 tablespoons sour cream, 1 tablespoon lime juice, and ½ teaspoon hot sauce until smooth and pale pink. Toss 2 cups shredded cabbage with 1–2 spoonfuls of that sauce so the slaw is lightly coated, not drowning. Chill the rest of the sauce for drizzling.

3. 3

   Heat 2 tablespoons oil in a wide skillet over medium-high until it shimmers. Cook the fish in a single layer (work in batches) 2–3 minutes per side until the edges are golden and the center flakes opaque with a fork — don't overcrowd or it'll steam gray.

4. 4

   Warm 8 small corn or flour tortillas in a dry skillet 20–30 seconds per side until pliable and lightly toasted. Fill with fish, cabbage slaw, extra sauce, cilantro, and lime wedges. You want crisp-edged fish with cool creamy slaw in a soft warm tortilla — not soggy steamed fish or a watery taco that falls apart.