Ingredients:

  • 1 lb cod fillets, cut into 3-inch strips
  • 1/2 cup cornmeal
  • 1/4 cup panko breadcrumbs
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 3 cups shredded cabbage
  • 1/4 cup fresh lime juice
  • 1 tbsp apple cider vinegar
  • 2 tbsp fresh cilantro, chopped
  • 1/4 tsp salt
  • 1/4 cup plain Greek yogurt
  • 1 tbsp sriracha
  • 1 tsp lime zest
  • 1 tbsp water
  • 8-12 corn tortillas
  • 1 avocado, sliced
  • fresh lime wedges

Instructions:

  1. In a medium bowl, combine shredded cabbage, lime juice, apple cider vinegar, chopped cilantro, and salt. Toss well and set aside to let flavors marry.
  2. In a separate shallow bowl, stir together cornmeal, panko breadcrumbs, smoked paprika, garlic powder, onion powder, salt, and black pepper.
  3. Whisk together Greek yogurt, sriracha, and lime zest. Gradually add water one teaspoon at a time until the sauce reaches a drizzle-able consistency.
  4. Pat the cod fillets completely dry with paper towels. Press each strip firmly into the cornmeal mixture until evenly coated.
  5. If using an air fryer, arrange fillets in a single layer and spray with olive oil. Cook at 400°F (200°C) for 10-12 minutes, flipping halfway through, until golden brown and internal temperature reaches 145°F.
  6. Warm corn tortillas in a dry skillet or microwave.
  7. Assemble tacos by placing the crispy cod in tortillas, topping with zesty cabbage slaw, sliced avocado, and a drizzle of creamy lime sauce. Serve with lime wedges.