Ultimate Crispy Mexican Fish Taco Recipe

In a bowl, combine the flour, chili powder, cumin, and salt. Mix well.

Cut the fish fillets into thin strips. Dip each strip into the flour mixture, making sure it is coated evenly on all sides.

Heat vegetable oil in a large pan over medium-high heat. Fry the fish strips for about 3-4 minutes on side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

In a separate bowl, combine the shredded cabbage, chopped tomatoes, onion, cilantro, and lime juice. Toss well to coat the slaw with juice.

In a small bowl, mix together the mayonnaise, sour cream, and sriracha sauce. Season with salt and pepper to taste. This is the sauce for the tacos.

Warm the tortillas on a dry skillet or in the microwave until pliable.

To assemble the tacos spread a spoonful of the sauce onto each tortilla. Top with a few pieces of fried fish and a generous amount of slaw. Fold the tortilla in half, and serve immediately.

Repeat the process until all the tacos are assembled and ready to serve.