1/4cupavocado or coconut oilplus a splash more for greasing pan
Pat of butter
1poundflounder or any firm white-fleshed fishcut across the grain of the flesh into strips about 1/2 inch wide by 3 inches long
12whole lettuce leaves - preferably romaine or butter
2cupsshredded green cabbage
A saucy hot saucelike Tapatio or Frank’s
In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using).
In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using).
In a medium bowl, mix together the coconut flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper. Pour the heavy cream into another medium bowl, and place the fish into it.
Pour 1/4 cup of the oil into a 12-inch frying pan and place over medium-high heat until it is about to smoke. Remove the fish pieces from the heavy cream bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt.
Repeat with the remaining fish.
Fill each lettuce leaf with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage.
Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.