Instructions:
- Prepare the Slaw: In a medium bowl, whisk together all dressing ingredients (mayonnaise, lime juice, honey/maple syrup, cumin, salt, pepper) until smooth. Toss the cabbage, carrot, red onion, and cilantro with the dressing. Set aside.
- Set Up Dredging Station: Arrange three shallow bowls. Bowl 1: mix flour, smoked paprika, garlic powder, cayenne, salt, and pepper. Bowl 2: lightly beaten eggs. Bowl 3: Panko breadcrumbs.
- Coat the Salmon: Pat the salmon pieces completely dry. Dredge each piece first in the seasoned flour (shaking off excess), then dip completely in the egg, and finally press firmly into the Panko breadcrumbs, ensuring full coverage.
- Heat the Oil: Heat the neutral oil in a large skillet over medium-high heat until shimmering.
- Cook the Salmon: Carefully place the breaded salmon pieces into the hot oil. Fry for 3–4 minutes per side until deeply golden brown and crispy, cooking in batches if necessary to avoid crowding.
- Drain: Remove the cooked salmon and place on a wire rack set over a baking sheet to drain excess oil. Sprinkle immediately with a tiny pinch of salt.
- Warm Tortillas: Briefly warm the tortillas on a dry skillet or in the microwave until soft and pliable.
- Assemble Tacos: Place 2-3 pieces of crispy salmon onto each warm tortilla. Top generously with the Zesty Lime Slaw. Serve immediately with extra lime wedges.