Panko crusted baked fish paired with a spicy pineapple habanero salsa makes for a fresh and healthy fish taco that's full of flavor.
Cut pineapple into even chunks. Slice habaneros, with seeds removed and sliced thin either wearing gloves or wash hands very well after. Add Sliced Red onions, chopped cilantro or mint, Salt to taste, and juice from 1 lime. Mix well and place in fridge till fish is done
Pre-heat oven to 350 degrees. Spray a large baking sheet with cooking oil spray.
In a 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 and place in a small plate.
Cut fish into even chunks and season with salt and pepper. Set up a breading station with 1 egg scrambled in a bowl, panko close by, and your greased baking sheet. Dip fish into egg, then roll in panko and set on baking sheet.
Once all the fish has been breaded, lightly spray the top with cooking oil spray and bake for 10 minutes or until fish is no longer opaque.
Turn oven off and place your tortillas in the oven to warm them up. Remove and assemble tacos with Shredded cabbage on bottom, a squeeze of lime, the panko fish, and top with the pineapple salsa.