Crispy Battered Fish Tacos with Cabbage Slaw

1.Prepare the Cabbage Slaw: In a medium bowl, combine shredded green cabbage, shredded red cabbage, chopped cilantro, and chopped red onion. In a small bowl, whisk together mayonnaise, 2 tbsp lime juice, sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Pour the dressing over the cabbage mixture and toss to combine. Set aside.

2.Prepare the Lime Crema: In a small bowl, whisk together sour cream, 2 tbsp lime juice, milk, garlic powder, and salt and pepper to taste until smooth. Set aside.

3.Cook the Fish: Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat to 350°F (175°C). Carefully add the frozen battered fish fillets, ensuring not to overcrowd the pot (cook in batches if necessary). Fry for 4-6 minutes, or until golden brown and heated through, flipping halfway through. Remove the fish with a slotted spoon and place on a wire rack set over a baking sheet to drain any excess oil.

4.Warm the Tortillas: Warm the tortillas according to package directions (e.g., microwave, skillet, or oven).

5.Assemble the Tacos: Break the cooked fish fillets into bite-sized pieces. Place a few pieces of fish onto each warm tortilla. Top generously with the cabbage slaw. Drizzle with the lime crema. Add any optional toppings.

6.Serve immediately with lime wedges on the side.