for the crema
1/3 cup sour cream
3 tablespoons lime juice
pinch sea salt
1 – 2 tablespoons water, as needed
for the fish
2 pounds tilapia fillets
1/2 cup medium-grind cornmeal
2 tablespoons chili powder (use a flavorful variety)
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
2 – 4 tablespoons heat tolerant vegetable oil, lard, or ghee for frying
for the slaw
4 cups thinly sliced cabbage
sea salt
2 tablespoons lime juice
1 tablespoon extra virgin olive oil
1/2 teaspoon apple cider vinegar
1/2 teaspoon honey
2 tablespoons minced jalapeño
2 tablespoon minced shallot
2 tablespoon minced green onion
ground black pepper
for the tacos
8 corn tortillas, warmed or toasted over medium heat in a skillet
1 avocado, sliced
jalapeno, sliced thin
green onion, minced
cilantro leaves, torn into small pieces
lime wedges