These crispy, cornmeal-crusted cod tacos are loaded with Canadian flavours, from the crunchy cornmeal-crusted cod and crisp bacon, to a zingy mustard- and maple-kissed slaw and creamy sauce. Ask your fishmonger for a sustainably raised and caught form of cod.
Whisk together olive oil, apple cider vinegar, 1 tsp mustard and 1 tsp maple syrup in a large bowl. Add cabbage, carrots and chives. Toss to combine. Set aside.
Mix remaining mustard and syrup, mayonnaise and water in a small bowl, set aside.
Cook bacon in a large skillet over medium until crisp, about 8 minutes. Remove to a paper-towel lined plate. (Retain bacon renderings/fat/drippings.)
Meanwhile, combine eggs, cornmeal, salt and pepper in a medium bowl. Dredge cod in cornmeal batter.
Cook cod in bacon drippings for 2 to 3 minutes per side, or until it flakes easily with a fork.
Meanwhile, heat medium skillet over medium heat. Add tortillas, one at a time and warm for 30 seconds per side, removing warmed tortillas to a plate covered in tinfoil.
To serve tacos, top each tortilla with a piece of cod. Top evenly with slaw and mayonnaise sauce. Sprinkle with reserved bacon and chives.