Fish Tacos... Yum!

I LOVE fish tacos. The crunchy fish, the charred tortilla, and the chipotle, lime sriracha crema sauce makes this one of my favorite go to dishes.  It is also only takes 30 minutes to make and is healthy!

Fish Tacos

Ingredients

* Makes 6-8 tacos

As you can see my pieces are not all uniform.
Do your best to make them equal sizes so they
cook evenly but don't over think it :)

• 1 lb of white flaky fish of your choice (we used halibut because it was on sale) 
• 3/4 cup of gluten free panko bread crumbs
• 1/2 tsp of chipotle chili powder
• 1/8 tsp salt
• 1/4 tsp pepper
• 1/2 tsp of paprika 
• 2 150 g containers of plain almond milk yogurt 
• 3 tsp of sriracha
• 3 tsp of lime juice
• 1 lime 
• 2 cups of shredded cabbage and Brussel sprout mix (I got this one at shoprite)
• 6-8 corn tortilla
• olive oil spray
• parsley or cilantro 3 tbsp chopped
• Avocado for topping

Directions

1. Make Lime Sriracha Crema sauce.  Mix yogurt, lime juice, sriracha, and 1 tbsp of parsley or cilantro.  
2. Take one half of sauce and put in bowl.  Leave the other half for dressing your salad and tacos.
3. Mix bread crumbs, chipotle chili powder, paprika, salt and pepper.  After mixed, put in flat dish so you can bread your fish.
4. Pre-heat oven to 400.
5. Line baking sheet with olive sprayed parchment paper or foil.
6. Cut fish into 1 to 1 1/2 inch wide pieces.
7. Dip in sauce, then bread crumb mix, and lay on sheet.  
8. Bake in oven for 10-12 minutes until fish brakes apart with a fork.
9. Mix salad mix with half of the left over Lime Sriracha Crema sauce.  
10. Char tacos on burner.  
11. Build your taco :).  Spread crema sauce, add salad mix, then 2-3 pieces of fish taco.  Top with lime wedge, cilantro or parsley, avocado, and dots of sriracha.  

Yum!