Ingredients:

  • 1 lb Cod or Tilapia fillets, cut into 3-inch strips
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups Panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp neutral oil
  • 3 cups shredded cabbage
  • 1/4 cup fresh cilantro, chopped
  • 3 tbsp Greek yogurt
  • 2 tbsp fresh lime juice
  • 1 tbsp lime zest
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
  • 8 small corn tortillas
  • 1 large avocado, sliced
  • lime wedges for serving

Instructions:

  1. In a medium bowl, whisk together the Greek yogurt, lime juice, zest, salt, and cayenne. Fold in the shredded cabbage and chopped cilantro until coated; refrigerate until serving.
  2. Set up a breading station with three bowls: Bowl 1 contains flour mixed with salt and pepper; Bowl 2 contains beaten eggs; Bowl 3 contains Panko combined with garlic powder and smoked paprika.
  3. Dredge each fish strip sequentially through the flour, then the egg, and finally the Panko, pressing firmly to adhere the crumbs.
  4. Heat neutral oil in a skillet over high heat. Fry fish strips for 3–4 minutes per side until deep mahogany-gold and firm.
  5. Warm tortillas in a dry pan for 30 seconds per side.
  6. Assemble by placing two pieces of fish in each tortilla, topping with cilantro lime slaw, an avocado slice, and a squeeze of fresh lime.