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1.
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Slice the tilapia fillets in half lengthwise.
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In a small bowl, add flour, baking soda and cornstarch.
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Whisk together until evenly combined.
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In a shallow dish or a plate with edges, add egg and water and whisk together.
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Add ice cubes.
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Add 1/3 of the flour mixture to the egg mixture.
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Stir until combined, then repeat 2 more times until all the flour has been incorporated.
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The ice cubes slowly melt to keep batter cold.
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2.
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In a large frying pan, add vegetable or canola oil until it covers the bottom of the pan with 1/4 inch of oil.
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Preheat to medium high heat, about 390 F. 3.
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In batches, coat fish in batter and set them on a plate.
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Once oil is hot (you can add a tiny bit of batter into the oil and if it floats to the top it is ready), add 4 pieces of fish for the first batch.
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Cook until golden brown on each side, about 1 minutes per side.
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4.
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Remove fish from the oil using a spatula or tongs and place on plate lined with 2 layers of paper towels.
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Repeat cooking the rest of the fish.
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5.
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Meanwhile, make the crema: Add Greek yogurt, lime juice, and jalapeno slices into a food processor.
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Puree together until smooth.
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6.
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Assemble the tacos: Place a tortilla on your plate, add a few slices of cabbage, then place fish on top and top with a good dollop of crema.
