Crispy Fish Tacos with Spicy Slaw

For the slaw:
Combine yogurt, lime juice, cumin, 1 teaspoon garlic powder, 1/2 teaspoon salt, chili powder and vinegar in a medium sized bowl and mix well. Fold in cabbage and jalapeno. Cover and refrigerate for at least 30 minutes.

For the tacos:
Set up an assembly line with the flour on one plate, the egg in a shallow bowl and panko bread crumbs combined with remaining 1/2 teaspoon salt and 1/4 teaspoon garlic on another plate.

Slice cod into 16 pieces (2 pieces of fish per taco). Dip one piece of cod into flour, then into egg and finally int seasoned panko making sure to coat both sides. Set the coated fish on a plate. Repeat until all cod is coated.

Heat a thin layer of oil in a skillet over medium heat. Fry tortillas 30 seconds on each side then fold in half. Transfer to a paper towel lined plate. Repeat until all tortillas are cooked and then cover to keep warm while you are frying the fish.

Heat 1/4 inch of oil in a skillet over medium-high heat. Sprinkle a few piece of panko bread crumbs into the oil after it’s heated. If it sizzles then the oil is ready and you can begin frying the fish. If not wait another couple of minutes and test again.

When oil is hot, put a few pieces of fish into the skillet. Fry fish, in batches if necessary, until golden and cooked through, about 2 minutes per side.

To assemble a taco: Place 2 pieces of fish into a taco shell, top with spicy slaw and chopped cilantro. Repeat with remaining ingredients. Serve.