Baja fish tacos

Toss cabbage, carrots, onions, and cilantro in large bowl. Whisk all ingredients for dressing in bowl. Pour over slaw and refrigerate till ready to serve with fish. Arrange an assembly line of seasoned flour in one dish, egg wash in another dish, and Panko crumbs in another. Dust fish in seasoned flour, then drench with egg wash, and roll in panko crumbs pressing crumbs gently into fish. Do this to all of the fish and set aside till ready to fry. Heat oil to 350 (medium heat). You will know it is ready when you dip fish into oil and it starts to sizzle. Fry fish for approximately 3 minutes on one side or until golden brown, flip over and fry another 2-3 minutes till done. Keep warm till ready to serve. Lightly toast soft taco shells with butter and keep warm till ready to serve. Assemble tacos with a piece of fish, top with slaw, and drizzle with baja sauce. If you like it really spicy you can add some fresh chopped jalapenos.