Cap'N Crunch Cod (Fish) Tacos By Food Dudes - cooking recipe

Ingredients

Lime-Spiked Slaw
1/2 cup mayonnaise
1 lime, juice and zest of, finely grated
1/2 teaspoon honey
4 cups packaged coleslaw mix (napa and green or purple napa and green) or 4 cups thinly sliced cabbage (napa and green or purple napa and green)
1 mango, peeled, pitted, julienned
1 carrot, peeled, julienned
1/2 field cucumber, seeded, julienned with skin
1 green onion, thinly sliced
1/2 cup cilantro leaf, chopped
Spicy Guacamole
1 avocado, peeled, pitted
4 garlic cloves, minced
1 green onion, thinly sliced
1 lemon, juice of
1 pinch kosher salt
1/2 teaspoon hot sauce (to taste)
Cod Tacos
1 cup all-purpose flour
1 teaspoon salt
3 large eggs
1/4 cup milk
3 cups Cap'n Crunch cereal
1 1/2 lbs boneless skinless cod, cut in to bitesize strips
vegetable oil (for frying)
12 small corn tortillas, warmed

Preparation

For slaw, in small bowl, whisk mayo, lime juice and zest, and honey.
In medium bowl, combine slaw or cabbage, mango, carrot, cucumber, onion and cilantro. Toss well. Add mayo mixture. Toss until well-mixed. Refrigerate until ready to use.
For guacamole, in bowl, combine avocado, garlic, onion, lemon, salt and hot sauce. Mash roughly with fork. If needed, place plastic wrap directly on surface and refrigerate for up to several hours until ready to use.
For cod tacos, put flour in shallow bowl. Season with salt and pepper.
In second bowl, whisk eggs and milk.
Put cereal in food processor. Process into fine crumbs. Place in shallow bowl.
Put cod pieces in flour, tossing to coat. Dip in egg mixture, shaking off excess. Put in cereal crumbs; toss until well-coated. Transfer to clean plate.
In large cast-iron skillet, heat 1-inch (2.5-cm) oil over medium-high. Add cod. Cook, turning once, until outside is golden and inside is just cooked through, about 1 to 2 minutes depending on thickness of your pieces. Drain on paper towels.
To assemble tacos, lay each tortilla on plate. Top with small pile slaw, dollop guacamole and about 3 pieces cod.