Crispy Fish Tacos with Chipotle Aioli

In a bowl, mix olive oil, lime juice, salt, and black pepper. Add fish fillets and coat evenly.

Dredge each fish fillet in beaten egg, then coat with panko breadcrumbs.

Place the breaded fish on a baking sheet and bake for 15-20 minutes, or until fish is crispy and cooked through.

In a separate bowl, combine mayonnaise, minced garlic, and chipotle peppers in adobo sauce. Mix until smooth to create the chipotle aioli.

Warm corn tortillas in a skillet or microwave until pliable.

To assemble, place a piece of crispy baked fish on each tortilla, top with shredded cabbage, and drizzle with chipotle aioli.

Serve with lime wedges on the side.