Fried Fish Tacos with Corn Slaw and Lime

Corn slaw

• 2 ears corn, kernels cut off (about 1 1/2 cups)
• 3 cups green cabbage, thinly shredded
• 1/4 cup cilantro, roughly chopped
• 2 tbsp California Olive Ranch 100% CA Everyday
• Juice of 1 lime
• 1/2 tsp kosher salt

Fish

• 1 1/2 lb cod or rockfish, cut into 1-inch-wide strips
• 1 cup all-purpose flour
• 1/4 cup cornstarch (or tapioca flour, which crisps harder and holds longer; arrowroot also works but softens faster)
• 1 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 1 cup cold sparkling water
• About 2 cups California Olive Ranch 100% CA Everyday, for shallow frying

Lime crema

• 1/2 cup sour cream or crema
• Zest of 1/2 lime plus 1 tbsp juice
• 1 small garlic clove, grated
• 1/4 tsp kosher salt
• Water or milk, 1 tsp at a time, to loosen

To serve

• 8 corn tortillas
• Lime wedges