Ingredients
1 cup panko
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound skinless cod or halibut fillets (3 to 4), cut into 1-inch strips
6 tablespoons mayonnaise
1 tablespoon distilled white vinegar
3 cups coleslaw mix
1/2 small green apple, cored and cut into matchsticks
8 flour tortillas (each 6 inches), warmed
Tender herbs, such as cilantro and dill, and lime wedges, for serving
Preparation
Preheat oven to 400°F. On a rimmed baking sheet, toss panko with oil and 1/4 teaspoon salt. Toast in oven, stirring once, until golden, about 5 minutes. Transfer to a plate; let cool slightly.
Pat fish dry; season with salt and pepper. In a medium bowl, whisk together 2 tablespoons mayonnaise and 2 teaspoons water; toss with fish to coat completely. Coat fish with panko, patting to adhere. Place on a wire rack set inside a rimmed baking sheet and bake until cooked through, 12 to 14 minutes.
In a large bowl, whisk together remaining 1/4 cup mayonnaise and vinegar. Toss with coleslaw and apple; season to taste. Fill tortillas with fish, coleslaw mixture, and herbs; serve with lime wedges.
