In a bowl, combine flour, cornstarch, baking powder, and a pinch of salt. Gradually whisk in cold water until smooth. The batter should be slightly thick but pourable, clinging to the fish without dripping excessively.

Heat olive oil in a large skillet over medium-high heat until shimmering. Test the oil with a drop of batter; it should sizzle immediately, indicating the oil is ready for frying.

Pat the tilapia strips dry with paper towels. Season with salt and pepper. Dip each strip into the batter, ensuring an even coat. Allow excess batter to drip off before frying.

Carefully place the fish strips in the hot oil. Fry in batches to avoid overcrowding, which can lower the oil temperature. Cook until golden brown, about 3-4 minutes per side.

Once the fish is fried to a golden brown, carefully place it on a wire rack positioned over a baking sheet. This setup allows any remaining oil to drip off, ensuring the fish retains its crispness and does not become soggy. Let it rest for a few minutes before serving.

For the slaw, combine shredded cabbage and lime juice in a bowl. Toss to coat evenly. The lime juice adds a refreshing tang that balances the richness of the fish.

In a separate bowl, mix mayonnaise and lime zest to create the lime crema. This sauce adds a creamy, citrusy layer that enhances the overall flavor profile of the tacos.

Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. This step softens the tortillas, making them pliable and enhancing their flavor.

Assemble the tacos by placing a few pieces of fried fish on each tortilla. Top with a generous amount of slaw and a drizzle of lime crema. The combination of textures and flavors creates a satisfying bite.

Serve immediately, allowing diners to enjoy the contrast of the hot, crispy fish with the cool, tangy slaw and creamy sauce. The aroma of lime and fried fish should be enticing.