Moroccan Fish Tacos

▢ 1 1/2 pound white fish
▢ 1/4 cup flour
▢ 1/2 tablespoon lemon pepper
▢ 3/4 teaspoon salt and more to taste
▢ 1/2 teaspoon cumin
▢ 1 teaspoon coriander
▢ 1 teaspoon paprika
▢ 1 teaspoon garlic powder
▢ 1/2 teaspoon onion powder
▢ 1/4 teaspoon mint
▢ dash of nutmeg
▢ 1/3 cup sour cream
▢ 1/4 cup mayonnaise
▢ juice of 1/2 lime
▢ 1 teaspoon harissa or sriracha, or to taste
▢ toppings: cotija or queso fresco, lime wedges, avocado, cilantro, shredded cabbage
▢ 8 corn or flour tortillas
▢ vegetable oil for frying

Combine sour cream, mayo, lime juice, and hot sauce in a small bowl and set aside. This is the fish sauce to drizzle on top of the tacos.
Next, mix together the flour with all the spices to create our breading mixture for the fish. Set aside.
To prepare the fish, make sure to pat it dry. Sprinkle salt and pepper on all sides directly on to the fish. Then dip the fish filets in the spiced flour mixture, making sure to coat and cover it all.
To fry the fish, heat the vegetable oil in a pan until it reaches 350°F. Fry until golden brown on both sides and cooked through, about 4 minutes each side. Transfer to a plate when done and for more flavor, sprinkle some more lemon pepper.
To assemble the tacos, warm up tortillas on a pan or griddle. Add some pieces of fish, avocado, cilantro, cotija or queso fresco, crema, and a squeeze of lime juice.