Mix 0.25 teaspoon Paprika, 0.25 teaspoon Chilli powder, 0.25 teaspoon Cumin, 0.25 teaspoon Ground coriander and 0.25 teaspoon Garlic powder together with breadcrumbs made from 2 slices Bread in a bowl. Put 1 Egg (whisked) in another bowl and 2 tablespoon Plain flour in a third bowl.
Dip 250 g Cod fillets into the flour, then the egg and then the breadcrumbs.
Put on a baking tray and bake for 20 minutes, until cooked through and crispy.
Mix together 1 tablespoon Chipotle en adobo, 4 tablespoon Sour cream, 4 tablespoon Greek yogurt, and 1 tablespoon Lime juice. This is your sauce.
Assemble the tacos with 4 Mini flour tortillas,1 Little gem lettuce, 2 portions Mexican Coleslaw, the cooked fish, sauce and 40 g Feta.
Notes
Make these tacos gluten free by using gluten free breadcrumbs and gluten free tortillas.
If you don't like spicy food, then skip the chilli in the fish seasoning and then make an avocado cream rather than the chipotle sauce.
Make the slaw and bread the fish in advance to save you some time. Then you can just put the breaded fish in the oven when you are ready to eat.
Make lower carb tacos by skipping the breading and just baking the spiced fish and then serving it in giant lettuce laves rather than soft tacos.
Our Jalapeno Sauce would go well with these if you want to up the spice!