Baja-Style Fish Tacos

In a shallow dish, combine flour, chili powder, cumin, garlic powder, salt, and pepper.

In another shallow dish, place the beaten eggs.

In a third shallow dish, place the panko breadcrumbs.

Dredge each fish piece first in the flour mixture, then dip in the egg, and finally coat with panko breadcrumbs. Place on a plate.

In a small bowl, whisk together mayonnaise, minced chipotle peppers, lime juice, and salt for the sauce. Set aside.

Heat about 1 inch of vegetable oil in a large skillet over medium-high heat to 350°F (175°C).

Carefully add the breaded fish pieces to the hot oil, working in batches. Fry for 3-4 minutes per side, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.

Warm the tortillas according to package directions.

To assemble the tacos, place a few pieces of fried fish on each warm tortilla.

Top with shredded cabbage, cilantro, and red onion.

Drizzle with the chipotle crema.

Serve immediately with lime wedges.