Fish Taco Bowls

For the Spicy Slaw:

• 1 jalapeño (seeds removed, finely chopped)
• 1 small clove garlic (grated)
• 2 tbsp. mayonnaise
• 2 tbsp. sour cream
• Zest and juice of 1 lime
• 1 tsp. kosher salt
• 1/4 tsp. granulated sugar
• 6 cups shredded green and/or red cabbage
• 1/4 cup chopped fresh cilantro

For the Spicy Crema:

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp. sriracha
• Juice of 1/2 lime

For the Fish & Assembly:

• 3/4 cup all-purpose flour
• 2 tsp. chili powder
• 2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. garlic powder
• 1 cup whole milk
• 1 1/2 lb. cod or any firm white fish (cut into strips)
• 1/2 cup neutral oil
• 1 head romaine (chopped)
• 2 avocados (finely chopped)
• 1 large mango (sliced)
• Fresh cilantro leaves and lime wedges (for serving)