Prepare the slaw first: In a large bowl, combine the shredded cabbage, sliced red onion, and grated carrot. Sprinkle over ½ teaspoon of salt and toss well. Set aside for 10 minutes. You will notice the cabbage releasing water—this is the key to a non-soggy slaw. After 10 minutes, pour off any excess liquid. Add the lime juice, Greek yoghurt, honey, and most of the chopped coriander. Stir until everything is well coated. The slaw should look glossy and vibrant, with a sharp, fresh smell. Season with pepper and set aside.

Set up your coating station: Arrange three shallow bowls. In the first, place the plain flour. In the second, the beaten eggs. In the third, mix the panko breadcrumbs with the smoked paprika, garlic powder, cumin, salt, and pepper. The breadcrumb mixture should be fragrant and evenly coloured from the spices.

Prepare the fish: Pat the fish fillets dry with kitchen paper. Cut them into strips about 3cm wide. The flesh should feel firm and slightly damp. Working with one piece at a time, dust it in the flour, shaking off any excess. Then dip it into the egg, letting any extra drip back into the bowl. Finally, press it firmly into the seasoned panko mixture. The coated strip should feel completely dry and crunchy to the touch. Place it on a plate while you coat the rest.

Bake the fish: Preheat your oven to 220°C (200°C fan). Line a 9x13 inch baking dish with aluminium foil and brush it lightly with olive oil. Arrange the coated fish strips in a single layer, leaving a little space between each piece. Drizzle or spray the tops of the fish with the remaining olive oil. Bake for 15-18 minutes, turning the pieces over halfway through. The fish is done when the coating is a deep golden brown and sounds crisp when you tap it with a fork. The internal temperature should reach 63°C, and the fish should flake easily when tested.

Warm the tortillas: While the fish bakes, wrap your tortillas in a clean tea towel and warm them in the oven for the last 3-4 minutes of baking time. Alternatively, you can heat them in a dry frying pan over a medium heat for about 30 seconds per side. They should become pliable and slightly charred in spots, with a warm, toasty aroma.

Assemble the tacos: Lay two warm tortillas on each plate. Divide the crispy fish strips among them. Top generously with the lime slaw, ensuring you get a good amount of the crunchy vegetables and dressing on each taco. Sprinkle over the remaining fresh coriander. Serve immediately while the fish is still hot and the slaw is cold and refreshing.