Ingredients:

  • 1 lb Cod or Halibut fillets, cut into 3-inch strips
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp Fine cornmeal
  • 1 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 2 tbsp Avocado oil
  • 3 cups Shredded green cabbage
  • 1/4 cup Fresh cilantro, chopped
  • 2 tbsp Fresh lime juice
  • 1 tbsp Apple cider vinegar
  • 1/2 tsp Salt
  • 1/2 cup Plain Greek yogurt
  • 2 tbsp Sriracha
  • 1 tbsp Lime juice
  • 1 small clove Garlic, minced
  • 8 Small corn tortillas
  • 1 Avocado, sliced
  • Lime wedges

Instructions:

  1. Pat the fish strips completely dry with paper towels to ensure maximum crispiness.
  2. In a shallow bowl, whisk together the panko, cornmeal, smoked paprika, garlic powder, salt, and black pepper.
  3. Press each fish strip firmly into the breading mixture until fully coated on all sides.
  4. To air fry: Preheat to 400°F (200°C). Lightly spray the basket and fish with avocado oil. Air fry for 8–10 minutes, flipping halfway through, until golden brown. Alternatively, pan-sear in a skillet over medium-high heat for 3–4 minutes per side.
  5. In a medium bowl, whisk together shredded cabbage, chopped cilantro, lime juice, apple cider vinegar, and salt to create the slaw.
  6. In a small bowl, mix the Greek yogurt, sriracha, lime juice, and minced garlic until smooth.
  7. Toast corn tortillas in a dry cast-iron skillet for approximately 10 seconds per side until flexible.
  8. Assemble the tacos by placing the crispy fish in the toasted tortillas, topping with zesty slaw, a drizzle of healthy taco sauce, and avocado slices. Serve with lime wedges.