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1
For Smoky Chipotle Sauce - Combine first 5 ingredients in a food processor and blend to combine.
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2
Preheat oven to 400F and place baking sheet in there to warm. Cut each fish fillet into about 6 pieces. Should have about 12 pieces in total, roughly.
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3
Combine cumin, salt, pepper and chili power and dredge fish pieces into to coat.
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4
Beat eggs in a bowl and dredge spice coated fish pieces into. Shake off excess egg.
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5
Place corn flake crumbs on a plate and dip spiced fish pieces into. Press crumbs into fish.
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6
Carefully remove pan from oven and place coated fish pieces onto. Spray with PAM baking spray (optional). Bake for 10 minutes; turn fish pieces and bake for 2 minutes more. Remove from oven.
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7
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. Alternatively, if you don't want to warm tortillas, you don't have to.
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8
To assemble tacos, place red cabbage on each tortilla, followed by some red onion, 2 fish pieces, more red onion, avocado, jalapeno, and cilantro. Drizzle with chipotle sauce. Serve immediately with lime wedges. Enjoy!
