Going out for fish tacos is more than a meal. It's an experience. The flaky fish, covered in a lightly crisp coating and topped with the perfectly sweet-and-sour coleslaw makes for quite a tasty treat. There are a lot of restaurants like Ohana Seafood Bar and Grill that make fish tacos, but what if you'd like to try making them yourself? Here's a recipe to follow for real, restaurant-quality fish tacos.

Ingredients (for the fish):

• Four 3-ounce cod strips (you can substitute haddock or another white fish)
• 1 egg, lightly beaten
• 1/2 cup seasoned breadcrumbs
• a pinch of salt
• a pinch of onion powder

Ingredients (for the coleslaw):

• 1/2 cup shredded green cabbage
• 1/2 cup shredded red cabbage
• 1/4 cup shredded carrot
• 2 tablespoons mayonnaise
• 1 tomato, diced
• 2 tablespoons vinegar
• 1 teaspoon Dijon mustard
• a pinch of salt
• 1/4 teaspoon white sugar

Ingredients (for the sauce):

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• a pinch of garlic powder
• a pinch of sugar
• a pinch of salt
• 1 teaspoon white vinegar

Other Ingredients:

• 4 taco shells
• cilantro, chopped
• 1 tablespoon olive oil
• Lime slices

Directions:

Beat the egg, and set it aside. In a separate bowl, combine the breadcrumbs, salt, and onion powder. Mix these ingredients together well. Then, dip each of the fish strips into the eggs, and then into the breadcrumbs. 

In a skillet, heat about a tablespoon of olive oil. Place the coated fish strips in the pan, and fry for 3 - 4 minutes per side, or until the coating is golden and the fish feels firm to the touch. Remove the fish strips from the pan, and set them on paper towels to drain.

While the fish is cooling and draining, mix together all of the coleslaw ingredients. Make sure the cabbage and carrots are evenly coated.

In a separate bowl, make the sauce. Whisk together the mayonnaise, sour cream, salt, vinegar, sugar, and garlic. 

To assemble your tacos, place a piece of fish inside a taco shell. Then, layer on the coleslaw, using about 1/4 cup per taco. Drizzle as much sauce as you want over the top, and then garnish your taco with some chopped cilantro, if desired. Add a squirt of lime juice if desired.

These fish tacos are best when made fresh. If you want to have leftovers, store the cooked fish separately from the coleslaw and the sauce. You can then gently heat the fish and assemble tacos the next day.