Oven Baked Fish Tacos with Smoky Chipotle Sauce

For the sauce:
Combine sauce ingredients in a mini food processor until smooth.

For the tacos:
Preheat oven to 400ºF and place baking sheet in there to warm. Cut each fish fillet into about 6 pieces.

Combine cumin, salt, pepper, cayenne and chili power and dredge fish pieces in spices to coat.

Beat eggs in a bowl and dredge spice-coated fish pieces in egg. Shake off excess egg.

Place corn flake crumbs on a plate and dip spiced fish pieces crumbs. Press crumbs into fish.

Carefully remove pan from oven and place coated fish pieces on pan. Spray with baking spray (optional). Bake for 10 minutes; turn fish pieces and bake for 2 minutes more. Remove from oven.

While fish is cooking in oven, warm tortillas. If you have a gas range, carefully warm over the flame until charred slightly. Place tortilla over rolling pin so it will maintain a slightly curved shape when it cools. If you don’t have a gas range, you can heat tortillas in a cast iron pan for a couple of minutes and then continue with rolling pin method. Skip this step if you don’t want to warm tortillas.

To assemble tacos, place red cabbage on each tortilla, followed by some red onion, 2 fish pieces, more red onion, avocado, jalapeño, and cilantro. Drizzle with chipotle sauce. Serve immediately with lime wedges. Enjoy!