- 1/2 cup plain greek yogurt
- 1 chipotle chili in adobo sauce
- 1 tablespoon lime juice
- 1/4 teaspoon fine sea salt
- 1 cup panko breadcrumbs
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 egg, whisked
- 1 1/2 pounds firm white fish, such as halibut or cod, cut into 2 inch pieces
- 12 corn or flour tortillas, warmed
- 2 fresh avocados, sliced
- 1 batch Cilantro Lime Slaw
- Toppings (cilantro, sliced jalapeno, queso fresco, sliced radishes, sliced red onions)
Combine the crema ingredients in a blender and puree until smooth. Set aside.
Heat oven to 375. Spread the panko in an even layer on a jelly roll pan. Bake for 5-7 minutes, giving the pan a gentle shake halfway through until the panko is toasted and a deep golden brown (be careful that it doesn’t burn). Note: to make the panko even crispier, toss the panko it with 1 tablespoon of oil before toasting it.
Transfer the panko to a medium bowl. Add chili powder, garlic powder, cumin, salt, pepper to the bowl with the panko, then whisk until combined.
Whisk an egg in a small bowl. Dip a piece of fish in the egg and coat all sides. Then transfer the fish to the panko mixture and gently press it on so the fish is coated on all sides. Transfer the fish to a parchment lined baking sheet.
Bake the fish for 10 minutes, or until it is cooked through. Internal temperature should be 145. Transfer to a wire rack, then use a for to roughly flake the fish into smaller pieces.
Fill warm tortillas with slaw, fish, crema, avocados and any desired toppings.