Crispy Fish Tacos with Chipotle Slaw

Ingredients:

• 1 lb white fish fillets, such as cod or tilapia
• 1 cup all-purpose flour
• 2 eggs
• 1 cup breadcrumbs
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small flour tortillas
• 1 cup shredded cabbage
• 1/4 cup mayonnaise
• 1 tbsp chipotle in adobo sauce
• 1 lime, juiced
• 1 avocado, sliced
• Fresh cilantro leaves for garnish

Directions:

1. Preheat the oven to 400°F (200°C).
2. Cut the fish fillets into strips.
3. Set up a breading station with three shallow dishes: one with flour, paprika, garlic powder, salt, and pepper mixed together; one with beaten eggs; and one with breadcrumbs.
4. Dredge each fish strip in the flour mixture, dip in the eggs, then coat with breadcrumbs. Place on a baking sheet lined with parchment paper.
5. Bake the fish strips for 15-20 minutes until crispy and cooked through.
6. In a bowl, combine shredded cabbage, mayonnaise, chipotle in adobo sauce, and lime juice to make the slaw.
7. Warm the tortillas in a dry skillet or microwave.
8. Assemble the tacos by placing a few fish strips on a tortilla, topping with chipotle slaw, avocado slices, and cilantro leaves.
9. Serve the crispy fish tacos immediately and enjoy!