Baja Fish Tacos With Creamy Cilantro Lime Slaw

• FOR THE SAUCE AND SLAW:
• 10-5/8 ounces, fluid Greek Yoghurt
• 1 Lime, Juiced
• 1/3 cups Cilantro, Chopped
• 1 pinch Salt And Pepper, to taste
• 8 ounces, weight Cole Slaw Mix
• 2 Tablespoons Milk
• FOR THE FISH:
• 1/2 cups Breadcrumbs
• 1 Tablespoon Cornstarch
• 1/2 teaspoons Salt
• 1/2 teaspoons Dried Oregano
• 1/4 teaspoons Ground Paprika
• 1/4 teaspoons Ground Cumin
• 1/4 teaspoons Pepper And Ground Chili To Your Liking
• 1 whole Large Egg, Beaten
• 1 Tablespoon Oil
• 14 ounces, weight Cod Loin
• TO SERVE:
• 1 package Soft Taco Shells (8-10)
• 1 whole Lime, Cut Into Wedges
• 1 bunch Cilantro

1. For the sauce and slaw:
2. In a large bowl, mix yogurt, lime juice, chopped cilantro, salt and pepper until creamy. Remove about 1/3 of the mixture and set it aside in a smaller bowl (this is for the sauce). Add the coleslaw mix to the remaining yogurt sauce and mix it very well. Cover and refrigerate.
3. Mix reserved yogurt sauce with 2-3 tablespoons of milk, until sauce is pourable but not runny. Cover and refrigerate as well. Check for seasoning again just before serving.
4. For the fish:
5. Combine breadcrumbs, cornstarch and seasonings in a shallow dish. To a separate bowl, add the beaten egg.
6. Thinly coat the bottom of a large skillet with oil and heat over medium heat. Dip the fish pieces first into the egg and then into the seasoned breadcrumbs.
7. Cook the fish in the hot oil until tender on the inside (it should be white, not opaque anymore) and golden-crispy on the outside, carefully flipping the fish pieces multiple times. This will take about 5-10 minutes.
8. Serve the fish immediately with the slaw, sauce and warmed taco shells. Pass extra lime wedges and cilantro.

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Taken from tastykitchen.com/recipes/holidays/baja-fish-tacos-with-creamy-cilantro-lime-slaw/ (may not work)