Instructions

Step 1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

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Step 2

​Mix the panko breadcrumbs, and spices together in a shallow baking dish.

​Place the egg into a separate shallow dish and beat well.​​

Step 3

Now take the fillets of fish and place them one at a time, first into the egg wash and then into the panko mixture. Cover the fish in the breadcrumbs.​

Step 4

​Once all fish have been coated in the panko, place them in a preheated non-stick pan that has been sprayed with oil.​

Step 5

Place 2 fish fillets at a time into the pan and sear each side for 1 minute and remove from the pan.

 Re-spray the pan with oil and repeat for the next 2 fillets. Place the seared fish onto a baking sheet and place in the the oven for 8 minutes. ​​

Step 6

While the fish is cooking, shred the cabbage (use green or purple cabbage, or a combination of both). For ease, use a food processor with appropriate cutting blade, alternatively thinly slice with a knife. Place the cabbage into a bowl and add in 1 teaspoon of apple cider vinegar and a small pinch of salt and pepper. Mix well and set aside.​

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Step 7

With 3 minutes left on the cooking time for the fish, wrap the soft taco shells in foil and place in the oven to warm up. ​

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Step 8

To make the yogurt dip, place the yogurt into a small bowl and add in the lime juice, chili powder, honey, paprika and mix well.

​The fish is cooked when it is flaky but not dry on the inside, the internal temperature should be 145°F (63°C). ​​

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Step 9

​To assemble the tacos take a taco shell and fill with a few small pieces of fish, top with cabbage slaw, and chipotle sauce. ​​​

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Tip:

Other topping options are sour cream, salsa, guacamole, and feta cheese.  ​​​​

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Finished Results

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