1(14 ounce) containerplain Greek yogurtI used skim
salt and pepperto taste (usually I need to add a little bit of extra salt to the slaw)
1(14 ounce) bagtri-color coleslaw mix
For the Fish
pepper & ground chilito taste
14ozcod loincut into chunks
2tablespoonsoilto cook the fish
8-10soft taco shellswarmed
lime wedges and extra cilantrooptional
Make the slaw and sauce:
In a large bowl, combine yogurt, lime juice, vinegar, chopped cilantro, salt and pepper until creamy. Remove about ⅓ of the mixture and refrigerate in a smaller bowl (this is your sauce to serve with the tacos). Add the coleslaw mix to the remaining ⅔ of yogurt sauce and mix it very well. Cover and refrigerate.
Make the fish:
Combine the breadcrumbs, cornstarch and seasonings in a shallow dish. To a separate bowl, add the beaten egg.
Dip the fish pieces FIRST into the breadcrumbs, then into the egg and then again into the seasoned breadcrumbs to coat thoroughly.
Heat the oil in a skillet over medium-high heat. Cook the fish in the hot oil until it's tender on the inside (it should be white and flake easily) and golden-crispy on the outside, carefully flipping the fish pieces multiple times. This will take about 5-10 minutes.
Serve the fish immediately with the slaw, sauce and warmed taco shells. Pass extra lime wedges and cilantro.
If cod loin is unavailable, use cod fillet. It will be thinner and less juicy, but still delicious.If the coleslaw seems watery after soaking, first stir it through very well. Sometimes cabbage can release a lot of water when combined with salt. If there's a lot of excess liquid you might want to drain it before serving.