Walking Fish Tacos with Crunchy Cabbage Slaw and Cilantro Dressing

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Cilantro-Lime Sour Cream:

1 1/4 cups sour cream

2 cloves garlic, minced 

1 jalapeño, seeded and finely chopped 

1 lime, juiced

1/2 bunch cilantro (1 cup), leaves finely chopped, plus more for serving 

Kosher salt and freshly ground black pepper

Red Cabbage Slaw:

1 lime, juiced

1/2 red cabbage, thinly sliced 

1/2 red onion, thinly sliced 

1 tablespoon olive oil 

2 teaspoons sugar 

Kosher salt

Fish:

1/2 teaspoon cayenne pepper

1/2 teaspoon cumin 

1/2 teaspoon smoked paprika 

Kosher salt and freshly ground black pepper

1/2 cup all-purpose flour 

1 large egg

1 1/4 cups panko breadcrumbs 

3 fillets walleye or trout (about 12 ounces total), patted dry 

Flavorless oil, like canola or vegetable, for frying 

Toppings:

Four 2-ounce bags salt and vinegar potato chips (store-bought or filled yourself)

Yogurt or sour cream, lime wedges, sliced avocado, jalapeño slices (optional), fresh cilantro, for serving