Yield: 4-6 Servings. 

Ingredients

For the Chipotle Crema:

• 1/2 cup plain Greek yogurt (or mayo)
• 1 chipotle chile in adobo sauce
• 1 tablespoon lime juice
• 1/4 teaspoon fine sea salt

For the Fish:

• 1 cup panko breadcrumbs
• 2 teaspoons chili powder (not cayenne!)
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly-cracked black pepper
• 1 egg, whisked
• 1 1/2 pounds firm white fish (such as cod or halibut), cut into 2-inch pieces

For Assembling the Tacos:

• 12 corn or flour tortillas, warmed
• 2 fresh avocados, peeled, pitted, and sliced
• Cilantro Lime Slaw
• Optional toppings: chopped fresh cilantro, sliced jalapeños, crumbled queso fresco, sliced radishes, sliced red onions

Instructions

1.  To Make the Chipotle Crema: Combine all ingredients in a blender and puree until smooth. Set aside until ready to use.
2.  To Make the Fish: Preheat the oven to 375°F. Spread the panko breadcrumbs in an even layer on a medium baking sheet. Bake for 5-7 minutes, shaking the pan halfway through, until the panko is golden brown and crispy. Keep an eye on it to prevent burning. Once toasted, transfer the panko to a medium bowl and dust off the baking sheet for later use. Add chili powder, garlic powder, cumin, salt, and pepper to the panko and whisk until well combined.
3.  Set up an Assembly Line: with (1) the fish, (2) the whisked egg, (3) the panko mixture, and (4) a parchment-covered baking sheet. Dip a piece of fish into the egg, coating it on all sides, then transfer it to the panko mixture, pressing gently so the fish is fully coated. Place it on the prepared baking sheet. Repeat with the remaining fish.
4.  Bake: Bake the fish for 10 minutes, or until it is cooked through, opaque, and flakes easily with a fork (internal temperature should reach 145°F). Remove from the oven and rest for a few minutes. Flake the fish into smaller pieces using a fork.
5.  To Assemble the Tacos: Place a few spoonfuls of the cilantro lime slaw onto each warmed tortilla. Top with the crispy fish and any desired toppings (like sliced avocado, cilantro, and radishes). Drizzle with chipotle crema and serve immediately alongside "Day 18" Advent Wine.