Crispy Cod Tacos with Avocado and Lime.
Slice fresh cod and dredge each piece in flour, then egg/milk mixture, then seasoned panko. Pan fry the cod slices. Heat soft corn tortillas until blistered (I did it directly over a gas flame on the stove but you can use a skillet for safety).
Assemble the tacos: add the cooked fish, top with chunky avocado pieces, shredded cabbage and a generous squeeze of fresh lime juice. Eat it!