Crispy Fish Tacos

Instructions

1. Heat a large skillet over medium heat.
2. Slice the fish into 8 or more thin strips. Evenly pour the breadcrumbs onto a large plate, and then whisk the egg in a small bowl. Take each strip of fish and dip it into the bowl of egg until coated (so that the breading will stick), then gently press into the breadcrumbs until coated on all sides. Repeat with remaining strips of fish.
3. Add the olive oil to the skillet and swirl to coat. Gently place each breaded fish piece into the skillet making sure that none overlap, and evenly sprinkle ¼ teaspoon of the salt over the fish in the skillet. Cook, undisturbed, for 5 minutes, until the bottom is golden brown. Flip each piece over and cook for another 5 minutes, until golden and the fish is fully cooked through. Turn off heat.
4. While the fish is cooking, make the cilantro lime yogurt sauce. Whisk together the Greek yogurt, lime juice, cilantro, cumin, and ¼ teaspoon salt into a small bowl.
5. To assemble the tacos, top each tortilla with a generous scoop of cabbage, a dollop of the cilantro lime yogurt lime sauce, and a piece of cooked fish. Garnish with pico de gallo or salsa before serving.