Baja Fish Tacos

Ingredients

• 1.5 lb White fish fillets
• 12 item Corn tortillas
• 1.5 cup Panko breadcrumbs
• 3 cup Shredded cabbage
• 1 cup Pico de gallo
• 0.5 cup Greek yogurt
• 2 item Lime
• 1.5 tsp Chili powder
• 1 tsp Ground cumin
• 1 tsp Paprika
• 1 tsp Garlic powder
• 0.75 tsp Onion powder
• 0.5 tsp Dried oregano
• 0.25 tsp Cayenne pepper
• 0.5 tsp Kosher salt

Directions

1. Cut fish into taco-size pieces and season.
2. Coat lightly with panko and air-fry or bake until crisp and flaky; confirm 145°F in the thickest part, or cook until the flesh is opaque and separates easily with a fork.
3. Mix yogurt with lime juice for sauce.
4. Warm tortillas and prepare cabbage and pico.
5. Assemble tacos just before serving.

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