Instructions

1. Begin by preparing the fish. In a bowl, combine 1 cup of all-purpose flour, 1 teaspoon of paprika, 1 teaspoon of chili powder, and ½ teaspoon of salt. Mix well.
2. In another bowl, whisk 1 large egg and add 1 cup of cold sparkling water. Gradually combine the wet ingredients with the dry ingredients to form a batter. The batter should be smooth yet slightly thick.
3. Heat 3 cups of vegetable oil in a deep skillet or fryer until it reaches 350°F (175°C).
4. Dip 1 pound of white fish fillets (such as cod or tilapia) into the batter, ensuring they are fully coated, then carefully place them into the hot oil. Fry the fish pieces for about 4-5 minutes or until golden brown and crispy. Remove and drain on a paper towel.
5. While the fish is frying, prepare the garnishes. In a bowl, mix 2 cups of shredded cabbage, ½ cup of chopped fresh cilantro, the juice of 2 limes, and a pinch of salt.
6. To assemble the tacos, warm 8 corn tortillas on a dry skillet until pliable. Place a piece of crispy fish on each tortilla, then top with the cabbage mixture, and drizzle with ½ cup of crema (or sour cream) and sprinkle with 1 teaspoon of hot sauce, if desired.
7. Serve the tacos immediately with lime wedges on the side.