• Cut the fish across the grain into 3x¾-inch strips. Sprinkle with ½ tsp salt.
• Put the fish strips in a bowl with milk. Make a flour mixture by mixing flour, corn starch, 1 tsp salt, paprika, cumin, and black pepper in a gallon-sized ziploc bag or a paper bag. Place the fish strips into the bag, close it, and shake vigorously to coat the fish.
• Heat the oil to 350°F in a pan over medium heat. Fry the fish in batches for 4 minutes on one side and 3 minutes on the other side. Once fried golden brown, place on a wire rack or a paper towel to drain the excess oil. Keep warm in a 200°F oven until ready to serve.
• Heat corn tortillas in the oven or microwave, or on the stove according to the package instructions.
• Prepare the toppings. Thinly slice the cabbage and jalapeño peppers. Slice the limes and avocados. Chop the cilantro.
• Serve the fish on a tortilla with toppings of choice.

Pico de Gallo

• Small dice the tomatoes and onions. Mix them in a bowl with the lime juice, salt, and chopped cilantro.

Creamy Chipotle Sauce

• Add all the ingredients in a blender or a food processor and puree until smooth.