Baja Fish Taco Recipe: Zesty Slaw & Creamy Sauce!

Ingredients

• 1.5 lbs (680g) white fish fillets (cod, mahi-mahi, or tilapia), cut into 2-inch pieces
• 1 cup (120g) all-purpose flour (or gluten-free blend)
• 1 teaspoon (5ml) baking powder
• 1 teaspoon (5ml) paprika
• ½ teaspoon (2.5ml) garlic powder
• ½ teaspoon (2.5ml) onion powder
• ½ teaspoon (2.5ml) salt
• ¼ teaspoon (1.25ml) black pepper
• 1 cup (240ml) ice-cold beer or sparkling water (for batter if frying)
• Vegetable oil or canola oil for frying (if frying) OR olive oil for pan-frying
• 4 cups (400g) shredded cabbage (green or red)
• 1 cup (100g) shredded carrots
• ¼ cup (60ml) chopped cilantro
• ¼ cup (60ml) mayonnaise
• 2 tablespoons (30ml) lime juice, fresh
• 1 tablespoon (15ml) apple cider vinegar
• 1 tablespoon (15ml) sugar (or honey/maple syrup)
• Salt and pepper to taste
• ½ cup (120ml) sour cream or Greek yogurt
• 2 tablespoons (30ml) mayonnaise
• 1 tablespoon (15ml) lime juice, fresh
• ½ teaspoon (2.5ml) chili powder
• ¼ teaspoon (1.25ml) garlic powder
• 12-18 corn or flour tortillas, warmed
• Lime wedges, for serving
• Optional toppings: Avocado slices, chopped tomatoes, hot sauce