1-First Step: Prep the fish and toppings Start by cutting the 1 1/2 pounds of boneless skinless white fish fillets into 2-inch by 1-inch chunks. Try to keep the pieces similar in size so they cook evenly. Pat the fish dry with paper towels before anything else, since excess moisture can make the batter slide off. While the fish rests, prep the toppings. Shred the cabbage, thinly slice the avocados, and seed and dice the tomatoes. Cut a few lime wedges for serving. If you want extra toppings like salsa fresca, cilantro, jalapeno, or hot sauce, set those out now too.

2-Second Step: Mix the batter In a medium bowl, whisk together 1 1/2 cups beer or seltzer water, 1 cup flour, 1 tablespoon cornstarch, 1 teaspoon salt, 3/4 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper. Whisk until the batter has a thick pancake-like consistency. It should coat the back of a spoon without running off too fast. If the batter feels too thick, add a small splash more beer or seltzer. If it feels too thin, whisk in a little more flour. You want a coating that clings to the fish and gives you that crisp shell once fried.

3-Third Step: Set up the coating Pour the 1 1/4 cups panko breadcrumbs into a shallow bowl or plate. This makes it easy to coat the battered fish quickly. Panko is the key to the crunch here, so do not skip it unless you have to. If you need to use regular breadcrumbs, the tacos will still be tasty, just a little less crisp. Set a wire rack or paper towel-lined plate nearby for the cooked fish. Having your station ready makes the frying part much easier, especially if you are cooking for a crowd or working fast on a weeknight.

4-Fourth Step: Heat the oil Pour grapeseed oil or another high smoke point oil into a large skillet until it reaches about 1/2 inch deep. Heat it over medium-high heat. The oil should be hot enough to sizzle when a bit of batter touches it, but not smoking hard. A good way to test the temperature is to dip in a tiny bit of batter. If it bubbles right away and rises to the top, you are ready to fry. If it barely moves, give it a little more time.

5-Fifth Step: Batter and coat the fish Dip each fish chunk into the batter and let the extra drip off. Then roll or press it into the panko breadcrumbs so the whole piece gets covered. Repeat until all the fish is coated. Work in small batches so the fish stays neat and the coating does not get soggy before frying. Dry fish and thick batter are the secret to keeping the crumbs in place. If the batter starts to thicken as it sits, give it another quick whisk.

6-Sixth Step: Fry in batches Carefully add the fish to the hot oil in a single layer. Fry for 2 to 3 minutes per side, or until the fish is golden and crisp. The exact time depends on the size of the pieces and your stove, so keep an eye on the color. Do not overcrowd the skillet. Frying in batches helps keep the oil temperature steady, which means better crunch and less greasy fish. Once each batch is done, move it to the wire rack or paper towels to drain.

7-Seventh Step: Make the sauce In a small bowl, whisk together 1 cup sour cream, or half sour cream and half mayonnaise if you want a richer sauce. Add 2 tablespoons fresh lime juice, 1 1/2 tablespoons chopped cilantro, 1 teaspoon lime zest, and salt to taste. This sauce should taste bright, creamy, and just a little tangy. If you want a dairy-free option, use a dairy-free sour cream substitute. The recipe is pareve without the sauce, so that swap works well for different eating styles.

8-Eighth Step: Warm the tortillas Warm the 15 corn tortillas in a skillet over medium heat until soft and flexible. You can stack them in a towel to keep them warm while you finish the fish. Warm tortillas are easier to fold and less likely to split when you load them up. If you want a slightly toasted flavor, let them sit in the skillet for a few seconds longer on each side. Just do not let them dry out.

9-Ninth Step: Assemble the tacos To build each taco, add a few pieces of crispy fish to a tortilla, then top with shredded cabbage, diced tomatoes, and sliced avocado. Spoon the sauce over the top and finish with fresh lime juice. Add salsa fresca, cilantro, jalapeno, or hot sauce if you like more punch. Keep the filling balanced so the tacos stay easy to eat and do not fall apart. These are best served warm, right after assembling.

10-Final Step: Serve right away Serve the tacos warm with lime wedges on the side. The final squeeze of lime brightens the fish and ties everything together. This recipe makes 15 servings, so it works nicely for family dinner, casual guests, or meal prep for a few days.