Crispy Baked Fish Tacos

• •
  0.5 cup Greek Yogurt (2%)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

• •
  1 Chipotle peppers in adobo sauce(7g)
• •
  1 tbsp Lime Juice, Fresh
• •
  0.3 tsp 1/4 teaspoon fine sea salt
• •
  1 cup Bread Crumbs, Panko, Dry
• •
  2 tsp Chili powder
• •
  1 tsp Garlic powder
• •
  1 tsp Cumin, Ground
• •
  1 tsp 1 teaspoon fine sea salt
• •
  0.5 tsp 1/2 teaspoon freshly-cracked black pepper
• •
  1 Egg, Whole, Large(44g)
• •
  1.5 lbs Cod, Fillet
• •
  12 Tortilla, Flour, Regular, Shelf Stable(540g)
• •
  2 Avocado(300g)

Instructions

1. 1Combine the Greek yogurt, chipotle peppers in adobo sauce, and fresh lime juice in a blender and puree until smooth. Set the chipotle crema aside.
2. 2In a medium bowl, combine the panko, chili powder, garlic powder, ground cumin, salt, and pepper, and whisk until evenly mixed.
3. 3Whisk the eggs in a shallow bowl. Set up a breading station with the whisked eggs, panko mixture, and a parchment-lined baking sheet. Working with one piece of cod at a time, dip in egg to coat all sides, then press into the panko mixture until fully coated, and place on the prepared baking sheet. Repeat with remaining cod.
4. 4Bake the breaded cod at 375°F for 10–12 minutes, until opaque, flaking easily with a fork, and internal temperature reaches 145°F. Transfer to a wire rack and use a fork to flake the fish into bite-sized pieces.
5. 5Divide the flaked fish evenly into 12 airtight containers while warm, then add the chipotle crema to separate compartments or small containers.
6. 6Slice the avocado and divide evenly into the 12 containers.
7. 7Warm the flour tortillas over medium-high heat in a dry skillet, 1–2 minutes per side, until pliable and warmed through. Stack and wrap in foil or a kitchen towel to keep warm.
8. 8To serve, fill each warm tortilla with the portioned fish, avocado, and a drizzle of chipotle crema.