Crispy Fried-Fish Tacos

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1/2 cup mayonnaise

1/4 cup hoisin sauce

2 tablespoons sweet pickle relish

1 1/2 teaspoons fresh lemon juice

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon kosher salt

1 teaspoon freshly ground white pepper

1 pound tilapia fillets, cut into 4-by-1-inch strips

2 large eggs, beaten

3 cups panko (Japanese bread crumbs)

3 cups vegetable oil, for frying

12 corn tortillas, warmed

Shredded green cabbage, lettuce leaves, cilantro and sliced scallions, for serving

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