Take your fish fillets, and remove the skin if desired. Slice the fish into ~1 inch strips. Set aside.

Get 3 plates or shallow bowls ready. In one, add the flour. In the second, add the egg and beat thoroughly with a fork. In the third, add the low sodium panko breadcrumbs, smoked paprika, garlic powder, and black pepper.

Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet pan with parchment paper.

Take each piece of fish: first coat it in flour, then dredge through the egg, and finally cover it in breadcrumbs. Add the fish to the sheet pan. Repeat until all the fish has been coated.

Place the sheet pan in the oven, bake for 14-16 minutes, flipping the fish halfway. The fish should be brown and crisp on the outside, and the inside should be cooked to 145 degrees Fahrenheit.

Remove the fish from the oven and squeeze with fresh lemon juice.

Prep your tacos: take a corn tortilla, and add green cabbage to the bottom. Place one fish filet on top. Add a scoop of mango salsa and some pickled onions to the top. Enjoy!