In a bowl combine 2 tablespoons lime juice, 1 tablespoon olive oil, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp kosher salt and 1 tsp black pepper. Whisk to form a marinade.

Add the fish strips to the marinade and toss gently to coat. Cover and refrigerate for 15–20 minutes (no more than 30 minutes so the acid doesn't start 'cooking' the fish).

Breading & Frying (optional crispy version)

If you want crispy battered fish: In a shallow bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder and 1/2 tsp salt.

Stir in 3/4 cup cold sparkling water (or beer) a little at a time until you have a slightly thick, airy batter that coats the back of a spoon. Keep batter cold in the refrigerator until ready.

Heat a skillet with enough vegetable oil to come about 1/4" up the pan (about 1/2 cup) over medium-high heat until shimmering and a small drop of batter sizzles and browns (about 350°F/175°C if using a thermometer).

Dredge marinated fish strips lightly in a little extra flour (or dust with cornstarch), then dip into batter, letting excess drip off. Fry in batches 2–3 minutes per side until golden and crisp and fish flakes easily. Drain on paper towels and keep warm on a wire rack in a low oven (200°F/95°C).

If you prefer grilled or pan-seared fish: heat a nonstick or cast-iron skillet with 1 tablespoon olive oil over medium-high. Remove fish from marinade, shake off excess. Cook strips 2–3 minutes per side until opaque and flaky and lightly charred. Season with a small pinch of salt after cooking.

Quick Slaw

In a medium bowl combine 2 cups shredded cabbage, 1/2 cup grated carrot and 2 tablespoons chopped cilantro.

In a small bowl whisk together 1 tablespoon lime juice, 3 tablespoons mayonnaise, 2 tablespoons sour cream (or Greek yogurt), 1/2 teaspoon honey, 1/4 tsp salt and 1/8 tsp black pepper until smooth.

Pour dressing over cabbage mixture, toss to coat evenly. Taste and adjust seasoning with extra lime or salt if needed. Chill until ready to serve.

Sauce & Toppings

Mix 1/2 cup sour cream (or crema) with 1 teaspoon hot sauce or a small amount of chopped chipotle until combined. Adjust heat to taste. Transfer to a squeeze bottle or small bowl.

Prepare toppings: slice avocado, thinly slice radishes, crumble cotija or feta, and pick fresh cilantro leaves. Cut lime into wedges.

Tortillas & Assembly

Warm tortillas: heat a skillet over medium and brush each tortilla lightly with butter or oil (about 1 tsp total). Warm tortillas 20–30 seconds per side until soft and pliable, or wrap stacked tortillas in foil and warm in a 300°F/150°C oven for 10 minutes.

Assemble tacos: place 1–2 pieces of cooked fish in the center of each tortilla. Top with a small handful of quick slaw, drizzle 1–2 teaspoons of the spicy crema, add avocado slices and radish slices as desired, sprinkle with crumbled cotija and cilantro leaves. Finish with a squeeze of lime.

Serve immediately while fish is hot and tortillas are warm. Provide extra lime wedges and hot sauce at the table.