Toss the cabbage, carrot, cilantro, lime juice, and salt together in a bowl. Set aside to soften while you cook the fish.
Whisk together the mayonnaise, lime juice, hot sauce, and a pinch of salt. Refrigerate until ready to serve.
Combine the cornmeal, chili powder, cumin, garlic powder, and salt in a shallow dish. Dip each strip of fish in the beaten egg, then dredge in the seasoned cornmeal, pressing to coat.
Heat ½ inch of vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F/175°C). Fry the fish strips in batches for 2-3 minutes per side until golden and crisp. Drain on a paper-towel-lined plate.
Warm the corn tortillas directly over a gas flame or in a dry skillet for 20-30 seconds per side until pliable and lightly charred.
Fill each tortilla with a few pieces of crispy fish, a pile of slaw, and a drizzle of lime crema. Serve immediately with extra lime wedges.
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