Fripp Island Fish Tacos

Mix first four ingredients together, reserving 1/2 of the lime juice and 1/2 of the cilantro, and refrigerate until ready to assemble. Mix other 1/2 lime juice and cilantro with tomatoes, onion, and diced jalapeño and set aside. Put oil in skillet and heat over med-high heat until oil ripples. (oil measurement is an approximation and will vary depending on the six of the pan. Oil depth should be enough for ~ 1/4" coating the bottom of the pan.) Place corn tortillas, one at a time, in oil. When it puffs, use tongs to flip and fry another 1-2 minutes until crisp. Remove from pan and place on paper-towel lined sheet tray and set aside. In a bowl, mix corn meal and next 5 ingredients. Moisten fish chunks with water and toss to coat in corn meal mixture. Using the same pan and remaining oil, fry fish in batches, 2 minutes per side until browned and fish flakes easily with a fork. Remove and drain on paper towels. Put other condiments out along with tortillas, fish, sour cream sauce, and tomato salsa and allow guests to assemble their own tacos. Suggest serving salad alongside.