Pan-Fried Fish Tacos with Tangy Slaw - Quick Summer Meal - Yummy Gusto

Ingredients

• 2 pounds of firm white fish like mahi-mahi, cod, haddock, or walleye
• 1 cup flour (use gluten-free or all-purpose if not avoiding gluten)
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt (divided)
• Half teaspoon black pepper (split)
• 4 tablespoons oil—safflower, avocado, peanut, or canola work well
• 3/4 cup sour cream
• 1/4 cup mayonnaise
• 2 peeled garlic cloves
• 1-2 jalapenos, membranes and seeds removed
• Juice from 1-2 limes
• Half teaspoon sugar (or swap for honey or agave)
• 1 cup fresh cilantro leaves
• 1/4 teaspoon salt (taste and adjust)
• 1/4 teaspoon ground pepper (adjust to preference)
• 8 cups shredded cabbage (or a pre-mixed bag of coleslaw)
• Corn tortillas (or flour tortillas if gluten isn't a concern)
• Extra toppings: guacamole, avocado slices, hot sauce, salsa, chopped tomatoes, or peppers