• Preheat the oven to 200°C and line a baking sheet with parchment paper.

• Mix the panko breadcrumbs, and spices together in a shallow baking dish.

• Place the egg into a separate shallow dish and beat well.

• Now take the fillets of fish and place them one at a time, first into the egg wash and then into the panko mixture. Cover the fish in the breadcrumbs.

• Once all fish have been coated in the panko, place them in a preheated non-stick pan that has been sprayed with oil.

• Place 2 fish fillets at a time into the pan and sear each side for 1 minute and remove from the pan. Re-spray the pan with oil and repeat for the next 2 fillets. Place the seared fish onto a baking sheet and place in the the oven for 8 minutes.

• While the fish is cooking, shred the cabbage (use green or purple cabbage, or a combination of both). For ease, use a food processor with appropriate cutting blade, alternatively thinly slice with a knife. Place the cabbage into a bowl and add in 1 teaspoon of apple cider vinegar and a small pinch of salt and pepper. Mix well and set aside.

• With 3 minutes left on the cooking time for the fish, wrap the soft taco shells in foil and place in the oven to warm up.

• To make the yogurt dip, place the yogurt into a small bowl and add in the lime juice, chili powder, honey, paprika and mix well.

• The fish is cooked when it is flaky but not dry on the inside, the internal temperature should be (63°C).

• To assemble the tacos take a taco shell and fill with a few small pieces of fish, top with cabbage slaw, and chipotle sauce.

Tip: Other topping options are sour cream, salsa, guacamole, and feta cheese.