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1
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.
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2
Fold in cabbage and jalapeno.
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3
Cover and refrigerate for at least 30 minutes.
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4
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.
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5
Slice cod into 16 pieces (2 pieces of fish per taco).
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6
Dip one piece of cod into flour, then into egg and finally int seasoned panko making sure to coat both sides.
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7
Set the coated fish on a plate.
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8
Repeat until all cod is coated.
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9
Heat a thin layer of oil in a skillet over medium heat.
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10
Fry tortillas 30 seconds on each side then fold in half.
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11
Transfer to a paper towel lined plate.
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12
Repeat until all tortillas are cooked and then cover to keep warm while you are frying the fish.
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13
Heat 1/4 inch of oil in a skillet over medium-high heat.
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14
Sprinkle a few piece of panko bread crumbs into the oil after its heated.
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15
If it sizzles then the oil is ready and you can begin frying the fish.
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16
If not wait another couple of minutes and test again.
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17
When oil is hot, put a few pieces of fish into the skillet.
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18
Fry fish, in batches if necessary, until golden and cooked through, about 2 minutes per side.
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19
To assemble a taco: Place 2 pieces of fish into a taco shell, top with spicy slaw and chopped cilantro.
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20
Repeat with remaining ingredients.
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21
Serve.
