1. Prepare the Chipotle Sauce:

In a blender or food processor, combine the mayonnaise, sour cream, chipotle peppers, lime juice, garlic powder, salt, and pepper. Blend until smooth and creamy.

Adjust the level of chipotle peppers depending on your spice preference.

Set the sauce aside in the refrigerator until ready to use.

2. Prepare the Fish:

In a shallow bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.

In another shallow bowl, beat the egg.

In a third shallow bowl, place the panko breadcrumbs.

Dip each fish fillet first into the flour mixture, then into the beaten egg, and finally coat with the panko breadcrumbs, pressing gently to make sure they stick.

3. Fry the Fish:

Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.

Fry the breaded fish fillets in batches for 3-4 minutes per side, or until golden brown and crispy. Be sure not to overcrowd the skillet.

Remove the fish from the skillet and place it on a plate lined with paper towels to drain excess oil.

4. Warm the Tortillas:

While the fish is frying, warm the corn tortillas in a dry skillet or on the grill for about 30 seconds on each side until soft and pliable.

5. Assemble the Tacos:

Place a few pieces of crispy fish fillets on each tortilla.

Top with shredded cabbage, sliced red onion, and cilantro.

Drizzle with the prepared chipotle sauce.

6. Serve:

Serve the tacos immediately with lime wedges on the side for extra zest.

You can also serve with a side of guacamole or salsa for added flavor.