Prepare the Fish: Cut the fish into 2-3 inch pieces. Pat them dry with paper towels and season generously with salt, pepper, garlic powder, and paprika.

Make the Slaw: In a medium bowl, combine thinly shredded cabbage, lime juice, mayonnaise (or Greek yogurt), a pinch of sugar, and salt. Toss well and set aside.

Prepare the Crema: In a small bowl, whisk together Mexican crema (or sour cream/Greek yogurt), chipotle pepper in adobo sauce (minced), lime juice, and a pinch of salt.

Heat the Oil: Pour enough oil into a skillet to reach a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).

Dredge the Fish: Dredge each piece of fish in flour, shaking off any excess.

Fry the Fish: Carefully place the fish in the hot oil, working in batches to avoid overcrowding the skillet. Fry for 2-3 minutes per side, or until golden brown and cooked through.

Drain the Fish: Use a slotted spoon to transfer the fried fish to a wire rack lined with paper towels to drain excess oil.

Warm the Tortillas: Warm the tortillas in a dry skillet, microwave, or oven until soft and pliable.

Assemble the Tacos: Spread a generous spoonful of lime slaw on each tortilla. Top with a piece of fried fish and a dollop of chipotle crema.

Garnish (Optional): Garnish with fresh cilantro, diced tomatoes, or a squeeze of lime juice.

Serve Immediately: Enjoy!