Combine the shredded green cabbage, finely chopped red onion, diced roma tomatoes, finely diced jalapeño, finely chopped cilantro, lime juice, Mexican crema, and a big pinch of sea salt and black pepper in a large bowl and mix until everything is evenly distributed.

Combine the mayonnaise, freshly squeezed lemon juice, finely chopped dill pickle, fresh dill, and a pinch of black pepper in a small bowl. Chill until ready to use.

Cut your cod into strips about 4 inches long and 1 inch wide, pat dry with paper towels and season with salt and pepper.

Whisk together the flour, baking powder, garlic powder, onion powder, paprika, salt, and cayenne pepper in a large bowl.

Slowly add the sparkling mineral water or beer, whisking until a thick batter forms. Chill the batter until the oil is ready for frying.

Heat a large skillet over medium to medium high heat and add 2 inches of oil.

Once the oil reaches 350°-375°, dip a piece of cod into the batter until coated.

Carefully place the battered cod into the hot oil. Repeat with 2-3 more pieces without overcrowding.

Remove the fried fish using a slotted spoon when golden brown and crispy, and transfer to a cooling rack. Season with salt.

Repeat the process until all fish is fried.

Assemble the tacos by combining the fried cod, pico de gallo slaw, and lemon dill tartar sauce in your desired layers. Garnish with additional tartar sauce and lime wedges.