Tempura Tilapia Tacos

1. Slice the tilapia fillets in half lengthwise. In a small bowl, add flour, baking soda and cornstarch. Whisk together until evenly combined. In a shallow dish or a plate with edges, add egg and water and whisk together. Add ice cubes. Add 1/3 of the flour mixture to the egg mixture. Stir until combined, then repeat 2 more times until all the flour has been incorporated. The ice cubes slowly melt to keep batter cold.
2. In a large frying pan, add vegetable or canola oil until it covers the bottom of the pan with ¼ inch of oil. Preheat to medium high heat, about 390 F.
3. In batches, coat fish in batter and set them on a plate. Once oil is hot (you can add a tiny bit of batter into the oil and if it floats to the top it is ready), add 4 pieces of fish for the first batch. Cook until golden brown on each side, about 1 minutes per side.
4. Remove fish from the oil using a spatula or tongs and place on plate lined with 2 layers of paper towels. Repeat cooking the rest of the fish.
5. Meanwhile, make the crema: Add Greek yogurt, lime juice, and jalapeno slices into a food processor. Puree together until smooth.
6. Assemble the tacos: Place a tortilla on your plate, add a few slices of cabbage, then place fish on top and top with a good dollop of crema.