Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Make the chipotle crema by adding the Greek yogurt or mayonnaise, chipotle chile, lime juice, and salt to a blender. Blend until completely smooth, then refrigerate until needed.

Prepare the cilantro lime slaw by combining the shredded cabbage, cilantro, lime juice, Greek yogurt, mayonnaise, and salt in a bowl. Toss well and refrigerate while you prepare the fish.

Spread the panko breadcrumbs evenly over a baking sheet. Bake for 5–7 minutes, gently shaking the pan halfway through, until the breadcrumbs are lightly golden. Watch them carefully to prevent burning.

Transfer the toasted panko to a shallow bowl. Add the chili powder, garlic powder, cumin, salt, and black pepper, then stir until evenly combined.

Set up a breading station with the fish pieces, whisked egg, seasoned panko, and prepared baking sheet. Dip each piece of fish into the egg, allowing excess to drip off, then press it gently into the panko until coated on every side.

Arrange the breaded fish pieces in a single layer on the baking sheet. Bake for about 10 minutes, or until the coating is crisp and the fish is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C).

To assemble the Crispy Baked Fish Tacos, add cilantro lime slaw to each warm tortilla, followed by crispy fish and avocado slices. Finish with chipotle crema and your favorite optional toppings.

Serve immediately while the fish is hot and crispy.