Crispy Fish Taco
1 1/4 pounds tilapia fillets, about 5
1 cup all-purpose flour
1 teaspoon baking powder
Kosher salt
1 to 1 1/2 cups water
3 cups canola oil
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon hot sauce
1 tablespoon lime juice
2 teaspoon garlic, chopped
3 tablespoons chopped fresh cilantro leaves, divided
Freshly ground black pepper
8 corn tortillas
1/2 head green cabbage, shredded
Cut the fish into 1 1/2-inch chunks.
To make the batter, whisk together the flour, baking powder, and salt in a medium bowl. Whisk in enough water, about 1 to 1 1/2 cups, until the mixture is the consistency of pancake batter.