Baked Fish Tacos

4 tilapia fillets, cut in half lengthwise (read more here on how to buy sustainable tilapia)
1 cup flour
1 teaspoon chili powder
2 eggs, beaten
1 cup panko breadcrumbs
Kosher salt
Freshly ground black pepper
3 cups cabbage, shredded
1 cup red onion, finely chopped
1 cup carrot, shredded
Handful fresh cilantro, chopped
1 teaspoon chipotle pepper in adobo, chopped or mashed
4 ounces sour cream
1/4 cup honey
Juice from 1/2 lime
4 flour tortillas (fajita size)
Additional lime wedges and cilantro for garnish (optional)

Preheat the oven to 425°F.  Cover a large baking sheet with a piece of aluminum foil, and spray with cooking spray.  Set aside.

In three separate shallow dishes, set up the breading stations.  In the first dish, combine the flour and the chili powder.  In the second dish, beat the eggs.  Place the panko breadcrumbs in the third dish.  Season each of the three dishes with salt and pepper.

Prior to breading, season each piece of fish (on both sides) with salt and pepper.  Then, dip each piece of fish in the flour and shake off any excess.  Transfer to the egg mixture, coating all sides, and allowing any extra to drip off.  Finally, place the piece of fish in the panko bread crumbs and coat evenly, gently pressing the bread crumbs into the egg coating. Place the piece of fish on the baking sheet and repeat until all of the fish has been breaded.  To avoid messy, clumpy fingers when breading, use one hand for the dry ingredients and one hand for the wet ingredients (I always use my right hand for the dry ingredients, and my left hand for the wet ingredients).  As long as you can keep your hands straight, which can be easier said than done, you can avoid breading your fingers along with the fish!

Bake the fish for approximately 15 minutes, turning once.  The outside of the fish will be golden and crisp, and the inside will be moist and flaky.

While the fish is baking, prepare the slaw.  In a large bowl, combine the cabbage, onion, carrot, and cilantro.  In a separate small mixing bowl, whisk together the chipotle pepper in adobo, sour cream, honey, and lime juice.  Once combined, pour over the cabbage mixture.  Use a pair of tongs to toss the slaw, evenly coating the cabbage mixture with the dressing.

To assemble the tacos, place two pieces of fish on each tortilla and top with the honey chipotle slaw.  If desired, garnish with additional lime wedges and cilantro leaves (the lime wedges work well to prop up the edges of the tacos).  Serve immediately, and enjoy!