For the Fish:

• 1 lb white fish fillets (cod or tilapia)
• ½ cup all-purpose flour
• ½ cup cornstarch
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp 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 tbsp mayonnaise
• 1 tbsp honey
• Salt and pepper (to taste)

For the Sauce:

• ½ cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• ½ tsp garlic powder
• ¼ tsp cumin
• Salt (to taste)

To Assemble:

• 8 small corn or flour tortillas
• Lime wedges (for serving)
• Extra chopped cilantro (for garnish)
• Optional: avocado slices, pickled red onions, hot sauce