1. Preheat the oven to 375°F. Cover a rimmed baking sheet with parchment paper or aluminum foil.
2. In a medium-small bowl, mix together bread crumbs, chili powder, paprika, garlic powder, salt, pepper, and parsley. Set aside.
3. In a small bowl, whisk an egg. Set aside.
4. On a cutting board, dice the fish into 1 inch chunks.
5. I like to create an assembly line here. From left to right set your baking sheet, the bread crumb bowl, the egg bowl, and then the diced fish.
   Starting from the right, pick up a piece of fish, dip in into the egg with your right hand. Toss to coat, then move to the bread crumb bowl. With your left hand toss the fish in the bread crumbs. With your left hand, move the coated fish to the baking sheet. Repeat until all fish have been coated.
6. Bake in the oven for 5 minutes. After 5 minutes, turn the fish over then bake another 5 minutes.
7. While the fish is baking, toss the shredded lettuce with the cilantro lime dressing.
8. Make the spicy mayo by mixing together the mayo, sriracha, soy sauce, and coconut milk in a small bowl.

Cilantro Lime Jalapeño Dressing

1. In a blender or food processor, blend the cilantro, coconut milk, garlic, lime juice, salt, olive oil, and jalapeño until smooth. There will still be flecks of cilantro, thats OK.

Assemble The Tacos

1. Place a layer of shredded lettuce with the dressing on the bottom of a flour tortilla. Top with desired amount of fish pieces, 4-5 should do.
2. Next drizzle the top with the spicy mayo and garnish with cilantro, green onion, avocado or guacamole and feel free to top with some extra cilantro lime dressing.