Ingredients

• 16 white corn tortillas
• 1/2 pound purple cabbage, thinly sliced
• 2 green onions, sliced, green and white parts separated
• 1/2 pound coleslaw mix
• 3 tablespoons mexican crema, plus more for serving
• 1 teaspoon lime zest, or more to taste
• lime wedges as needed, divided
• 2 tablespoons cilantro leaves, or to taste
• salt and freshly ground black pepper
• 4 trout filets
• 3 tablespoons plus 1 teaspoon tapioca starch
• 1 tablespoon ground cumin
• 2 teaspoons chipotle powder
• 1 teaspoon mexican oregano
• 3 tablespoons vegetable oil for frying, or as needed
• 1/2 cup prepared guacamole, or as needed for serving