In a bowl, toss the shredded cabbage with chopped cilantro, mayonnaise or Greek yogurt, lime juice, lime zest, honey if using, and a pinch of salt. Add sliced jalapeno if you like heat. Taste and adjust acidity or sweetness. Let it chill while you cook the fish.

In a shallow bowl, whisk together the flour, baking powder, smoked paprika, cumin, garlic powder, salt, and pepper. Slowly whisk in the cold sparkling water until the batter is smooth and thick enough to coat a spoon.

For frying, add 1/2 inch of oil in a wide skillet and heat to medium-high until shimmering. For a lighter version, preheat the oven to 425°F and line a sheet with parchment; spray lightly with oil.

Pat fish pieces dry. Dredge each piece in a dusting of flour, then dip into the batter, allowing excess to drip off. For oven-baked, press battered fish onto a lightly oiled baking sheet and drizzle a little oil on top.

In the skillet, carefully lay battered fish into the hot oil and fry 2 to 3 minutes per side until golden brown and cooked through. If baking, roast for 12 to 15 minutes, flipping once, until golden and firm.

Wrap tortillas in a clean towel and warm them in a skillet or low oven for a minute until pliable and fragrant.

Build each taco with a warm tortilla, a piece of crispy fish, a generous spoonful of cilantro lime slaw, a sliver of pickled onion if using, and a squeeze of fresh lime. Garnish with extra cilantro leaves.