Combine the panko crumbs, cornmeal, and spices in a shallow dish. In another shallow dish, whisk together the egg and milk. Add flour to a third shallow dish. Line up all three dishes on your counter.

Dip each piece of fish in each of the bowls – first the flour, then the egg and finally the panko crumb mixture – making sure to coat well and shake off any excess mixture. Set the pieces aside in a single layer until ready to fry.

Heat about a quarter inch of canola oil in a large pan over medium-high heat (360 degrees Fahrenheit).

Carefully add the fish to the hot oil and fry until the coating is crispy and the fish is cooked through, two to three minutes per side. Work in batches of two to three pieces of fish so you don’t crowd the pan.

Drain cooked fish on paper towels and transfer to a serving platter.

Place all the ingredients in a glass jar and keep in the fridge until ready to use.

Place all ingredients in a blender and blend until smooth. Taste and adjust seasoning if needed.

Mix all ingredients together.

Preheat the oven to 300 degrees Fahrenheit.

Tightly wrap the tortillas in aluminum foil and place them in the oven to warm.

Remove the tortillas from the oven and place on a serving plate.

Add a fried fish to each tortilla, and then top with pickled red onions, avocado cream sauce, cabbage slaw and mozzarella, or allow each diner to create his or her own individual taco.

Serve with lime wedges and enjoy!