For the Fish:

• 1 lb white fish fillets (cod, tilapia, or haddock)

• ½ cup all-purpose flour

• ½ cup cornstarch

• 1 teaspoon paprika

• ½ teaspoon garlic powder

• ½ teaspoon salt

• ½ teaspoon black pepper

• ¾ cup cold sparkling water

• Vegetable oil, for frying

For the Cilantro Lime Slaw:

• 2 cups shredded green cabbage

• 1 cup shredded purple cabbage

• ¼ cup chopped fresh cilantro

• Juice of 1 lime

• 2 tablespoons mayonnaise

• 1 tablespoon honey

• Salt and pepper, to taste

For the Sauce:

• ½ cup sour cream

• 2 tablespoons mayonnaise

• 1 tablespoon lime juice

• ½ teaspoon garlic powder

• ¼ teaspoon cumin

• Salt, to taste

For Serving:

• 8 small corn or flour tortillas

• Lime wedges

• Extra cilantro, for garnish

• Optional: Avocado slices, pickled red onions, hot sauce