Ingredients

• 2 lbs. Cod or other white, flaky fish

• ½ cup panko

• ⅓ cup all-purpose flour

• 1 egg, beaten

• 1 ½  tsp. Papou’s Majik Mix Greek Seasoning Blend

• 2 cups shredded cabbage mix 

• 1 tbsp lemon juice

• 1 tbsp olive oil

• Tortillas

• Olive oil spray

Lemon Dill Yogurt Sauce

• 1 cup full-fat Greek yogurt

• 2 tbsp lemon juice

• 2 Garlic cloves, minced

• 1 tbsp fresh dill, minced

• ½ tsp Papou’s Majik Mix Seasoning Blend

• 1 tbsp olive oil

Method

• Pre-heat the oven to 425 degrees F.  Line a baking sheet with foil or parchment and spray with olive oil spray. 

• Slice the fish into 4” strips.  Season the fish with ½ tsp Majik Mix. 

• Place flour on a plate and egg in a shallow bowl.  On another plate, combine the panko with 1 tsp. Papou’s Majik Mix. 

• Dredge the fish into the flour, then the egg, then into the panko mixture and place onto the prepared baking sheet.

• Drizzle the tops with olive oil and cook in a single layer for 12 minutes, turning the fish halfway through, until golden and crisp. 

• Prepare the lemon yogurt dill sauce by combining the Greek yogurt, lemon, garlic, dill, Majik Mix and olive oil in a small bowl.  Stir to combine. 

• Toss the shredded cabbage with 1 tbsp lemon juice, 1 tbsp olive oil and ½ tsp Majik Mix.

• Heat/char the tortillas over medium-high heat.

• Assemble the tacos by layering the shredded cabbage onto the tortillas, then topping with the cooked fish and a dollop of the lemon-dill yogurt sauce.