Tumeric and Ginger Dusted Alaska Cod Tacos

Slice Alaska Cod fillets into 1-inch strips; set aside. In a small bowl, mix turmeric, ginger, garlic, fish sauce and olive oil. Pour the marinade over the fish strips and let marinate for 20 minutes.

While the fish is marinating, prepare the slaw: In a mixing bowl, toss jicama, celery, carrot, green onion and cilantro. In another bowl, stir together the lime zest, juice, fish sauce, sugar, chili garlic sauce and olive oil. Pour dressing over the vegetable mixture and stir to coat. Season with salt and additional chili sauce, to taste. Cover and refrigerate for 20 minutes for flavors to combine.

For the crunchy peanut and green onion topping: Crush the peanuts roughly and toss with green onions in a small bowl.

Preheat a nonstick skillet over high heat. Pour enough canola oil (or other oil with high smoking point) into the pan to a depth of 1/4-inch. Mix coating ingredients on a plate and dredge the marinated cod strips in the mixture. Shake off excess coating and carefully place strips in the hot oil. Fry for 2 minutes on one side and 1 to 2 minutes on the other side, cooking just until fish is opaque throughout. Drain strips on paper towels.

To assemble tacos: Toast corn tortillas in a nonstick pan, about 1 minute per side. For each taco, layer 2 tortillas and top with 2 to 3 cod strips. Top with a generous heap of slaw (with its vinaigrette); sprinkle with peanut and green onion mixture to finish. Garnish with cilantro and a wedge of lime.