Pre-heat oven to 350 degrees. Spray a large baking sheet with cooking oil spray.
In a small skillet over medium heat, add panko with salt and pepper and lightly toast. Keep moving the panko in the pan so it doesn't burn. Once it turns light brown, remove the pan from the heat and set aside.
If your fish is frozen, defrost it fully and remove any excess moisture with paper towels. Cut fish into even chunks and season each piece with salt and pepper.
Set up a breading station with 1 egg beaten in a bowl, the toasted panko, and the greased baking sheet. Dip each fish piece into the egg, then roll in the panko, and place on the baking sheet.
Once all the fish has been breaded, lightly spray the top with cooking oil spray and bake for 10 minutes or until the fish is no longer opaque. You can also turn on the broiler for a minute to get the tops extra crispy.
Turn oven off and place your tortillas in the oven to warm them up. Assemble the tacos with shredded cabbage on the bottom, a squeeze of lime, the panko fish, cilantro lime sauce, and top with pineapple salsa.
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Notes
These fish tacos are best eaten immediately, but if you have leftovers, store the fish and toppings separately in the refrigerator for up to 3 days. Reheat the fish in an air fryer or oven to maintain crispiness.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.