n 1. Dredge the cod in the Panko bread crumb mixture. Dredge both sides of fish then spray a light coating of olive oil on the fish and dredge again. Set aside.nn 2. Meanwhile, heat the peanut oil in a hot frying pan. When oil is hot, fry the fish for about 3-4 minutes per side, depending on the thickness of the fish.nn Tortillasnn If you have a ceramic tortilla warmer, soak the lid for 30 minutes or so and warm the tortillas in a 350*F oven for 10 minutes. If you don't have a tortilla warmer, heat tortillas in a non-stick pan over low-medium heat about 1 to 2 minutes per side or wrap the tortillas in foil and place them in a warm oven.nn Assembling the Taconn 1. Lay each warmed tortilla on a warm serving plate and lay the cod on top.nn 2. Lay lightly cover with the salsa.nn 3. Form the taco into a cone shape and pin closed with a toothpick.nn n SERVING:nn 1. Serve with whatever side dish you choose; say refried beans, Cuban beans, or home made Mexican rice as we did. We'll talk about that later...nn 2. Garnish with avocado, guacamole, lime wedges or whatever you choose.nn 3. Serve while warm.n