In a large bowl, combine the thinly sliced cabbage, red onion, and half of the chopped cilantro. For the slaw dressing, whisk together 2 tablespoons of mayonnaise, 1 tablespoon of lime juice, and a pinch of salt and pepper in a small bowl. Pour over the cabbage mixture and toss to combine. For the creamy taco sauce, whisk together the remaining 6 tablespoons of mayonnaise, 1/4 cup sour cream, 2 tablespoons lime juice, chipotle powder, garlic powder, and a pinch of salt and pepper in another small bowl.

WARNING: Raw fish! Wash hands and cutting board immediately after handling. Pat the fish fillets very dry with paper towels; this is crucial for a crispy crust. Cut larger fillets into 2-3 inch pieces if needed. In a shallow plate, whisk together the all-purpose flour, cornstarch, smoked paprika, cumin, cayenne pepper (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Dredge each fish piece lightly in the flour mixture, shaking off any excess. Set aside on a clean plate.

CAUTION: Hot oil splatters! Heat vegetable oil in a large skillet over medium-high heat until shimmering (a tiny pinch of flour should sizzle instantly). Carefully add fish pieces to the hot pan in a single layer, ensuring not to overcrowd it. Cook for 3-4 minutes per side, until golden brown and cooked through. Overcrowding lowers the oil temperature, leading to soggy fish. Cook in batches if necessary. Once cooked, transfer the crispy fish to a plate lined with paper towels to drain excess oil.

While the fish is frying or resting, warm your tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them briefly in a dry skillet over medium-high heat for 15-20 seconds per side until pliable and lightly toasted. Slice the limes into wedges and chop any remaining cilantro for garnish. Having all your components ready makes assembly quick and enjoyable.

Now for the best part – assembly! Take a warm tortilla, spread a spoonful of the creamy taco sauce on the bottom. Layer with a generous portion of the crisp cabbage slaw, then top with 1-2 pieces of the golden pan-fried fish. Drizzle with extra creamy sauce, sprinkle with fresh cilantro, and serve immediately with lime wedges on the side for a final squeeze of freshness. Enjoy your homemade Baja-Style Fish Tacos!