Step 1: Mix the Slaw Ingredients: In a large bowl, combine the shredded cabbage, shredded carrots, chopped cilantro, lime juice, and mayonnaise (if using). Season with salt and pepper to taste. Toss everything together until well mixed and set aside to let the flavors meld.
Step 2: Set Up Breading Station: In three separate shallow dishes, place the flour, beaten eggs, and panko breadcrumbs mixed with paprika, garlic powder, salt, and pepper.
Step 3: Bread the Fish: Dip each fish fillet first into the flour, shaking off any excess, then into the beaten eggs, and finally into the panko mixture, pressing gently to adhere the breadcrumbs.
Step 4: Fry the Fish: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot, add the breaded fish fillets in batches, frying for about 3-4 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
Step 5: Warm the Tortillas: While the fish is cooking, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
Step 6: Build the Tacos: Place a few pieces of crispy fish in the center of each tortilla. Top generously with the cilantro lime slaw. Add extra cilantro if desired and serve with lime wedges on the side.