Prep the fish: Pat the fish dry. Cut into 1-inch-by-3-inch strips for even cooking. Season all over with salt, pepper, garlic powder, paprika, and chili powder. Set aside while you prep the coating.

Mix the coating: In one shallow bowl, add flour with a pinch of salt. In a second, beat the eggs. In a third, combine shredded coconut and panko. Tip: Lightly crush the coconut with your hands so it adheres better.

Bread the fish: Dredge each piece in flour (shake off excess), dip in egg, then press firmly into the coconut-panko mix. Place coated fish on a sheet pan. Let it sit 5 minutes to help the crust set.

Make the slaw: In a large bowl, whisk lime juice, mayo, yogurt, honey, and salt until smooth. Toss with cabbage, carrot, and cilantro. Taste and adjust with more lime or salt. Keep chilled.

Stir together the sauce: Blend mayo, yogurt, lime juice, hot sauce, and salt until creamy. It should be tangy with gentle heat. Thin with a splash of water if you like a drizzle.

Heat the oil: Add 1/4 inch of neutral oil to a large skillet and heat over medium to medium-high. The oil is ready when a pinch of panko sizzles on contact. Keep the heat moderate so the coconut browns without burning.

Cook the fish: Fry in batches without crowding. Cook 2–3 minutes per side, until golden brown and the fish flakes easily. Transfer to a wire rack or paper towels. Sprinkle with a pinch of salt while hot.

Warm the tortillas: Toast tortillas in a dry skillet over medium heat for 30–45 seconds per side, or wrap in foil and warm in a 300°F (150°C) oven for 5–8 minutes. Keep them covered so they stay soft.

Assemble: Spread sauce on a warm tortilla. Add a handful of slaw and 1–2 pieces of fish. Top with jalapeño, cilantro, red onion, and a squeeze of lime.

Serve: Bring extra lime wedges and sauce to the table. Eat right away while the fish is crisp.