Let’s cook

Make it tonight.

Heat and toast
Heat the oven to 220°C (425°F). Line a baking tray with parchment. Stir panko and olive oil in a frying pan over medium heat for 3–4 minutes until pale golden; transfer to a shallow bowl.
Mix the slaw
Mix yogurt, lime juice and 1/4 tsp salt. Toss half this sauce with the cabbage; reserve the rest for serving. Warm the tortillas in a dry frying pan for 15 seconds per side, then cover.
Coat the fish
Pat the cod dry and cut into 16 strips about 2 cm thick. Mix flour, paprika, 1/2 tsp salt and pepper in a shallow bowl. Beat the egg in another bowl. Coat each strip in flour, then egg, then toasted panko, pressing gently.
Bake until crisp
Arrange the fish on the tray with gaps between pieces. Bake for 12–15 minutes until crisp and the centre of the thickest piece reaches 63°C (145°F). The flesh should be opaque and flake easily; cook longer if needed.
Build the tacos
Divide the cabbage slaw between 8 warm tortillas. Add 2 fish strips to each and drizzle with the reserved lime yogurt. Serve immediately.