• Preheat oven to 425 degrees. Line a sheet pan with parchment paper and set aside.

To prepare the fish and batters

• Pour Panko bread crumbs into a shallow bowl or plate. Add flour, chili powder, garlic powder, cumin, and onion powder to another dish and stir well to combine. In a third dish, whisk together mayonnaise, egg, and apple cider vinegar until uniform
• Cut fish into 4-ounce portions (if working with cod loin, each piece will be about two inches wide.) Season each piece with sea salt and black pepper
• Coat a seasoned piece of fish in the flour mixture then dip into the egg mix and, finally, into the Panko crumbs. Place on prepared sheet pan. Repeat with remaining pieces until all are coated.

To bake the fish

• Place pan on top oven rack and bake for up to 24 minutes, depending on thickness of fish. (My cuts are about two inches thick and take the full baking time.) I recommend you start checking the fish for done-ness after 15 minutes. Cooked fish should be opaque and flake easily with a fork. Insert a food thermometer into the thickest part of a filet to be sure. White fish is fully cooked when it reaches an internal temperature of 145 degrees.

To prepare the slaw

• While the fish bakes, mix up the slaw. Chop cabbage into strips. Cut carrot into two-inch pieces then slice into sections no more than ⅓ inch thick. A mandolin works really well for this step but it can be done by hand and still finish before the fish does. Dice red onion. Chop cilantro.
• Mix Greek yogurt, honey, juice of three limes, and hot sauce until uniform. The texture should be thinned out and creamy. Add sea salt and black pepper to taste.
• Add prepared cabbage, carrot, red onion, and cilantro to Greek yogurt mixture and toss until vegetables are evenly coated.

To assemble the tacos

• To assemble each taco, place a piece of crispy fish in the middle of a tortilla then top with slaw. Add avocado slices, squeezes of fresh lime juice, and whatever other garnishes you prefer.