Step 1

Preheat the oven 375 degrees Fahrenheit.

Step 2

Slice each piece of cod into about 1 inch wide by 2 inch long pieces.

Step 3

In a medium bowl, whisk the egg until the yolk is completely broken up.

Step 4

In a second bowl, combine the flour, breadcrumbs, spices and salt.

Step 5

Dip each piece of cod into the egg, then immediately into the breadcrumb mixture and place on a baking sheet lined with parchment paper. Repeat until all fish has been used.

Step 6

Add to the preheated oven for 10-14 minutes, or until the fish is cooked through and easily flakes with a fork.

Step 7

Meanwhile, in a medium bowl, combine the shredded cabbage (I like to use a mandoline to grate it finely), lime juice, cilantro, mayo and salt. Massage with your hands and let sit to marinate.

Step 8

In a second bowl, whisk together the ingredients for the dressing, adding enough water so it isn't too thick. Add just 2-4 tbsp at a time so it doesn't get too watery too quickly.

Step 9

The breadcrumb mixture at this point will kind of just be sitting on top of the cod, so to give a feel of it being a bit more deep fried, add enough oil to a pan to coat the bottom. Once hot, add each piece of cod (leaving enough space between each) and cook on each side for 1-2 minutes or until golden brown.

Step 10

Transfer to a wire rack while you finish all of the fish.

Step 11

Assemble the tacos with a tortilla, cilantro lime rice (or just serve this on the side), cod, cabbage, pico de gallo and the spicy tahini dressing. Enjoy!