– 1 1/2 pounds boneless skinless white fish fillets such as cod or halibut for quick frying

– 15 corn tortillas for a soft base

– Grapeseed oil or another high smoke point oil for frying

– 1 1/2 cups beer or seltzer water for the base of the batter

– 1 cup flour to help the coating cling to the fish

– 1 tablespoon cornstarch to help the crust turn crisp

– 1 teaspoon salt for seasoning the batter

– 3/4 teaspoon garlic powder for savory flavor

– 1/4 teaspoon cayenne pepper for a light kick

– 1 1/4 cups panko breadcrumbs for crunchy outer layer

– 2 1/2 cups shredded cabbage for fresh crunch and balance

– 2 ripe avocados for a creamy finish

– 2 tomatoes for juicy brightness

– Fresh lime wedges for garnish and serving

– salsa fresca

– chopped cilantro

– jalapeño

– 1 cup sour cream or half sour cream and half mayonnaise for a richer sauce

– 2 tablespoons fresh lime juice for tang

– 1 1/2 tablespoons chopped cilantro for freshness

– 1 teaspoon lime zest for a bright citrus note

– Salt to taste to round out the sauce

– White fish for providing a mild flavor and flaky texture

– Panko breadcrumbs for giving the tacos their crispy shell

– Cabbage for adding crunch and freshness

– Lime and cilantro sauce for bringing a creamy tangy finish