Crispy Fish Tacos

Steps

• Preheat your oven to 375°F.
• In a bowl, mix the smoked paprika, garlic powder, onion powder, a pinch of salt and pepper, and the panko. In another bowl, whisk the egg until well beaten.
• Set up your workstation with the fish on a plate,the beaten egg, the panko mixture, and a baking sheet lined with parchment paper. Using one hand for wet ingredients and the other for dry, dip each piece of fish in the egg, then in the panko mixture. Place each piece of breaded fish on the baking sheet.
• Bake the fish for 9-10 minutes, or until an instant-read thermometer reads 140°F or the fish can easily be flaked.
• While the fish is cooking, make the Sriracha Lime Crema by combining the yogurt, Sriracha, and lime juice in a bowl. Add salt to taste. In a separate bowl, mix the coleslaw mix, cilantro, and lime juice.
• Once the fish is done, let it cool enough to handle.
• Heat the tortillas in a pan over medium-high heat for 30-45 seconds per side, or until they start to char slightly.
• Assemble your tacos by layering 1/4 cup of slaw, 2 oz of flaked fish, and 2 tsp of Sriracha Lime Crema on each tortilla. Serve with a wedge of lime.