Roast sweet potato: Preheat the oven to 450°Cut sweet potato into 1⁄2-inch wedges. On a rimmed baking sheet, toss with 1 tablespoon oil and a pinch each salt and pepper. Roast until browned in spots and tender, about 25 minutes.
Make slaw & crema: Juice half of the lime, cut remaining half into wedges. In a medium bowl, combine cabbage blend with 1 packet sour cream, lime juice, 1 teaspoon sugar, and a pinch each salt and pepper. Use your hands to squeeze several times to soften; then let sit until step Combine remaining sour cream with 1 packet hot sauce, save remaining hot sauce for step 6.
Prep fish: Press out excess water and pat fish dry. Cut into 3⁄4-inch by 2-inch strips. Place 1⁄4 cup flour into a sealable bag and season with salt and pepper. Beat egg with 2 tablespoons water in a shallow bowl. Put panko in another large sealable bag and season with salt and pepper.
Bread fish: Place fish in bag with flour, seal and shake to coat. Add to beaten egg and turn to coat. Lift each piece out, allowing excess egg to drip off and transfer to bag with panko. Seal and shake to coat. Transfer fish to a plate, pressing to help panko adhere.
Fry fish: Heat 1⁄4-inch oil in a large heavy skillet over medium-high. Add fish in a single layer and cook, turning occasionally, until golden, 3–5 minutes. Drain on a paper towel-lined plate. (If you don't have a gas oven, pour off oil and wipe out skillet to use in next step.)
Assemble tacos: Meanwhile, toast tortillas over a gas flame or in same skillet over medium-high heat until lightly charred, 10 seconds per side, wrap in foil and heat in oven for 2-3 minutes. Unwrap, fill with fish, slaw, cilantro, and drizzle with crema. Serve lime wedges, sweet potato fries, extra crema, and hot sauce alongside. Enjoy!