Baja-Style Fish Tacos

Slaw

• 1 jalapeño chili stem removed
• ¼ bunch cilantro leaves and tender stems
• 12 oz cabbage cored, cut into wedges
• 2 oz mayonnaise
• 1 oz lime juice
• ½ tsp salt
• ¼ tsp ground black pepper

Fish

• 4 oz panko
• 3 oz cornstarch
• 1 tsp salt divided, plus extra to season, to taste
• ½ tsp ground black pepper plus extra to season, to taste
• 2 oz unsalted butter cut into pieces
• 2 oz mayonnaise
• 2 tsp yellow mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried Mexican oregano
• ½ tsp ground cumin
• 24 oz cod fish fillet cut into pieces (1 in. x 3 in. strips)
• 12 corn tortillas warmed (see Tip)
  o 12 flour tortillas warmed (see Tip)
• Mexican crema (see Variation)
• 2 limes cut into wedges