• ½ cup wheat flour or if gluten free, rice flour for dredging
• ½ cup milk (for soaking fish)
• 1 tsp cayenne pepper or chili powder
• ¼ cup peanut oil
• ¼ teaspoon butter
• 1 pound cod or firm whiite fish (haddock, tilapia) cut into strips about 2 inches wide. 
• 12 fresh corn tortillas
• ½ head of raw cabbage sliced thinly; mandoline-sliced if possible. 
•  Your favorite hot sauce
• Salt and pepper

Pico de Gallo

• 2 medium tomatoes, seeded and finely chopped
• 1 small red onion, peeled and finely chopped
• 1 clove garlic, minced
• ½ cup roughly chopped cilantro
• 1 jalapeño, halved lengthwise, seeded and cut crosswise into half-moons (optional)

Mexican Crema

• ¼ cup mayonnaise
• ½ cup sour cream
• 2 limes, 1 halved and 1 cut into wedges
•  Kosher salt
•  Freshly ground black pepper
• ⅛ tsp cayenne pepper or several dashes of favorite hot sauce (optional) 

Making the Tacos:

1. In a bowl large enough to dredge and mix: combine the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper. In another bowl place the fish into it and pour the milk over. 
2. In a different bowl, combine the chopped tomatoes, onion, garlic, cilantro and jalapeño (if using).
3. Whisk the mayonnaise and sour cream then, add the juice of halved lime, salt, pepper and several dashes of your hot sauce.
4. Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
5. Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.
6. Fill each tortilla with the desired amount of fish, topped with pico de gallo and shredded cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.