Crispy Fish Tacos with Jalapeño Slaw Recipe

Ingredients

• 500 g white fish fillets (cod, tilapia, or haddock, skinless and boneless)
• 1 tsp salt
• 1/2 tsp black pepper (freshly ground)
• 1 tsp paprika (smoked or sweet)
• 1/2 tsp garlic powder
• 1 cup all-purpose flour
• 2 large eggs (lightly beaten)
• 1 cup panko breadcrumbs (for extra crunch)
• 1/2 cup cornmeal (optional, for added crispiness)
• Vegetable oil (for frying)
• 2 cups green cabbage (shredded finely)
• 1 cup purple cabbage (shredded finely)
• 1 medium carrot (julienned or grated)
• 2 fresh jalapeños (thinly sliced, deseeded for less heat if desired)
• 1/2 cup mayonnaise
• 2 tbsp Greek yogurt (adds tanginess)
• 2 tbsp lime juice (freshly squeezed)
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 8 small corn or flour tortillas (warmed)
• 1/4 cup fresh cilantro leaves
• Lime wedges (for serving)