Step 1

To Make The Chipotle Crema: Combine all ingredients in a blender and puree until smooth.  Set aside until ready to use.

Step 2

To Make The Cilantro Lime Slaw: Follow the directions here.

Step 3

To Make The Fish: Heat oven to 375°F.  Spread the panko out in an even layer on a medium baking sheet*.  Bake for 5-7 minutes, giving the pan a gentle shake halfway through, until the panko is toasted and golden brown.  (Keep a close eye on the panko so that it does not burn.) Transfer the panko to a medium bowl, and dust off the baking sheet for future use.

Step 4

Add chili powder, garlic powder, cumin, salt, pepper to the bowl with the panko, then whisk the mixture until combined.

Step 5

Now, set up an assembly line with the (fish, (whisked egg, (panko mixture and (parchment-covered baking sheet.  Using your right hand, dip a piece of fish in the egg so that it is coated on all sides.  Then, using your left hand, transfer the fish to the panko mixture and gently press it on so that the fish is coated on all sides.  Using your left hand, transfer the fish to the baking sheet.  Then repeat the process with the remaining fish.

Step 6

Bake the fish for 10 minutes, or until it is cooked through and opaque and flakes easily with a fork.  (Internal temperature should be 145°F*.)  Transfer baking sheet to a wire rack, then use a fork to roughly flake the fish into smaller pieces.

Step 7

To Assemble The Tacos: Fill a tortilla with a few spoonfuls of the slaw, followed by the fish, and any desired toppings.  Drizzle with the chipotle crema and serve immediately.