Step 1

Preheat oven to 350, and line a baking tray with parchment paper. Set aside.

Step 2

Finely crush your cornflakes into small pieces and pour them into a large bowl. In a medium sized bowl, crack your eggs and whisk them together until combined. Add in mayo, smoked paprika, chili powder, and garlic powder. Whisk until smooth and well combined.

Step 3

Slice each cod fillet into about 4 1"thick slices. Dredge all of the sliced cod into the egg-mayo mixture and let sit for 1-2 minutes.

Step 4

Once piece at a time, transfer the batter-coated cod to the bowl with crushed cornflakes. Gently press cornflakes into each side of the cod. Transfer the cod to your parchment paper lined baking tray. Do this for all of your cod slices.

Step 5

Bake cod for 20 minutes on the middle rack.

Step 6

Add all ingredients, except the shredded cabbage, to a food processor or blender. Pulse until thick and combined, there will still be pieces of cilantro in it. (See photo for texture reference.) Don't pulse for too long or it will separate.

Step 7

Add cabbage and green goddess dressing to a large bowl. Use your hands to massage the dressing into the cabbage, and allow the cabbage to soften. Once everything is well coated, and the cabbage is slightly soft, transfer to the refrigerator to chill until ready to serve.

Step 8

Add tomatoes, onions, and jalapeno to a small bowl. Season with salt, pepper, lime juice and lime zest. Toss to combine. Set aside until ready to serve.

Step 9

Heat a dry pan over high heat. Add your tortillas to the pan and allow to toast on each side for 30 seconds-1 minute, or until some parts have browned.

Step 10

Layer each toasted tortilla with green goddess cabbage slaw, two pieces of crispy cornflake-crusted cod, pico de gallo, and greek yogurt or sour cream.

Step 11

EAT UP.