Fish tacos with cilantro dressing and slaw

Start with the slaw! Ingredients you'll need: 1 bag Coleslaw mix 1/3 c Red wine vinegar 1 tb to 2tb Garlic powder 1 bundle Cilantro 1 Lime zest 1 Lime juice 1/8 tsp Red pepper flakes 2tb or more White sugar. I open the slaw mix and put it in a bowl then I chop up half a bundle of cilantro. Then I coat the slaw mixture with vinegar, zest and juice of one lime, sprinkle of red pepper flake add a little or a lot for your spicy level, sugar to balance anywhere from 1Tb to 4Tb, sprinkle garlic powder. You can adjust all of these ingredients to suit your taste. The slaw should be slightly spicy, tangy, with a hint of sweetness. You can make this the night before to let the flavors combine or at least an hour before. Dressing: 1/2 c mayo 1/2. C sour cream Bundle of cilantro 2tb Garlic powder A few strands of green onion 1 Jalapeño 1-2 Lime zest 1-2 Lime juice Dash Salt Dash Pepper Put everything in a blender and mix. I add a 1/4 of jalapeño without seeds. You can add more to make your dressing spicy. I add a lot of garlic powder and usually 1-2 limes for zest and juice. This can also be made the night before or a few hours before serving. Now for the fish I use the pre package tilapia pieces that come in individual packages. I get paper towels and dry the fish off. Then I get my tempora and fish fry and put it in a bowl and add garlic powder. I slice my fish Into 1/2" strips. Then dip them into my mixture and will flash fry the fish for 2-3 minutes then take them out for a second frying. After the first fry I take the extra tempora and fish fry mixture and add water to pancake consistency in another bowl I add the panko dip my fish into the wet batter then in the panko crumbs then back into the oil. Cook until golden brown. My oil is at 365 degrees. Heat up your corn tortillas, add fish, then your dressing you made earlier, then the slaw. I get extra limes and I add some extra lime juice and enjoy!