Thinly slice the red onion

Dice the habanero (remove seeds for less heat)

Combine the onion and habanero in a bowl. Add lime juice

Add salt, pepper, and mexican oregano

Mix well and let sit while you prepare the other components. The longer it sits, the better the flavor and color.

Remove any damaged outer leaves. Cut the cabbage in half, then slice thinly using a sharp knife or mandoline. Place the shredded cabbage in a bowl and set aside until ready to assemble the tacos.

Dice the Roma tomatoes, jalapeño, white onion, cilantro (without stems) and place into bowl.

Season with salt and squeeze in fresh lime juice, if desired.

Mix well and let rest while you continue preparing.

In a small bowl, combine mayonnaise and salted crema (add more crema to thin, if needed)

Add garlic powder, lime juice, and pepper to taste

Stir until smooth. Adjust thickness with more crema if desired.

In a large bowl, whisk together the flour, cornstarch, baking powder, chicken bouillon, garlic salt, paprika, and mustard powder.

Slowly pour in the sparkling water or beer, mixing until a thick cake batter consistency forms. (You might need a little more than 1 cup—don’t overmix.)

Slice the fish into long strips.

Submerge fish into the batter and let sit for 20 minutes.

Heat a pan with oil (about 350°F/175°C).

Fry in batches until dark golden brown, about 2–3 minutes per side (time depends on thickness).

Drain on a rack or paper towels.

Warm tortillas on a hot skillet or over an open flame until pliable and slightly charred and then layer fried fish on to the warm tortillas.

Top with shredded cabbage

Add pico de gallo

Drizzle with white sauce.

Add pickled onions

Optionally, you can serve with extra lime wedges on the side, and drizzle some green or red salsa for some extra kick and more flavor.

Enjoy your delicious tacos!