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There is not much to do but cook the fish just before serving, making it the perfect meal for easy summer entertaining. To create a vegan option use vegan mayonnaise and yoghurt in the dressing and substitute tinned young jackfruit for fish.
Toppings:
In a glass or ceramic dish, mix the marinade ingredients together
Add fish and mix through until coated
Marinate for a minimum of 2 hours or overnight in the refrigerator
Prepare taco dressing, cabbage and pico de gallo in the mean time
Once marinated for a sufficient amount of time, bring fish to room temperature if refrigerated
Coat pieces with panko
Shallow fry on medium-high heat until just cooked through
