Prepare the slaw: In a large bowl, combine the shredded cabbage, grated carrot, sliced spring onions, and chopped coriander. In a small jar, shake together the mayonnaise, lime juice, honey, and a pinch of salt. Pour the dressing over the vegetables and toss well. The slaw should look glossy and smell bright and citrusy. Set it aside to let the flavours meld while you prepare the fish.

Make the batter: In a wide, shallow bowl, whisk together the plain flour, rice flour, baking powder, smoked paprika, garlic powder, salt, and pepper. The mixture should be pale orange and smell faintly smoky. Pour in the ice-cold sparkling water and whisk until just combined — the batter should be the consistency of double cream, with a few small lumps remaining. Do not overmix, or the batter will become dense.

Heat the oil: Pour the oil into a deep, heavy-bottomed pan or pot, filling it no more than a third full. Heat over a medium-high flame until the oil reaches 180°C (350°F). If you don’t have a thermometer, drop a tiny bit of batter into the oil — it should sizzle immediately and rise to the surface within seconds. The oil should shimmer but not smoke.

Cut and season the fish: Pat the fish fillets dry with kitchen paper, then cut them into rectangular strips about 2cm wide and 8cm long. Season lightly with salt. The fish should feel firm and cool to the touch, not wet or slippery.

Batter and fry the fish: Working in batches of 4-5 pieces, dip each fish strip into the batter, letting any excess drip off, then carefully lower it into the hot oil. The batter should immediately puff and sizzle. Fry for 3-4 minutes, turning once halfway through, until the coating is deep golden brown and the fish flakes easily when pressed. When done, the crust will feel crisp and the fish will release a nutty, fried aroma. Transfer to a wire rack set over a baking tray (not onto paper towels, which will steam the crust).

Warm the tortillas: While the fish rests, warm the tortillas. I do this over a gas flame for about 30 seconds per side, until they are lightly charred and pliable. Alternatively, wrap them in foil and warm them in a 180°C oven for 5 minutes. They should be soft and fragrant, with small brown blisters.

Assemble the tacos: Lay two tortillas on each plate. Divide the lime slaw evenly among them, creating a small bed. Place 2-3 pieces of crispy fish on top of the slaw. Add any garnishes you like — a drizzle of crema, a few slices of avocado, or a sprinkle of fresh coriander. Serve immediately, while the fish is still audibly crisp when you bite into it.