Combine all the ingredients for the tartar sauce in a small bowl and mix well. Set aside.
For Slaw:
Combine all of the ingredients for the slaw in a small mixing bowl.
Mix and gently massage the slaw to the cabbage is coated evenly. Set aside in the while making fish.
To Pan-Fry Fish:
Note: take the skin off the fish if it's not skinless and gently run your hands over the filet to feel for missed bones. If you feel any boned, you can use tweezers to pull them out.
Preheat a medium cooking pan with tall sides and once preheated, add oil. Preheat the oil to 350℉ degrees (use a meat thermometer).
Combine flour, paprika, garlic powder, salt and pepper in a wide shallow bowl.
Cut the fish fillets in 3-4 pieces and bread each piece in the flour mixture. Pat it down as you bread but gently shake off the excess before adding to the pan.
Carefully add each piece to the pan (you will notice if start to sizzle right away) and don't move it until ready to flip. Cook the fish until completely cooked.It would take 2-4 minutes on each side for an average filet. If you have very thick filets, they make take another minute or two. (Fish is done when it turns completely opaque throughout.)
Use a metal fish spatula to flip and take the fish out of the pan. Place cooked fish filets into the paper towel covered wire rack to soak up excess oil.
Assemble tacos with cooked fish, slaw, avocado, sauce, and any other toppings you may with to add.
Notes
*Types of fish to use: you will want to use white fish that is flaky. Always try to choose better quality fish! Cheaper, worse quality, and previously frozen fish can result in a strong ammonia scent and wont' taste as good. Types of fish that's good in tacos are cod, mahi mahi, haddock, tilapia, flounder, sea bass (if you're feeling fancy.) **Gluten Free Notes: you can easily make these tacos gluten free is you use gluten free all purpose flour to cook the fish and use gluten free taco tortillas.