Take fish and slice fish into long thin strips (like the size of fish sticks). Season fish with salt and pepper. Take the fish and dredge the fish in the flour until fully coated. Dip the fish into the beaten eggs, and then dredge the fish into the seasoned panko until fully coated. Repeat this process until all the fish are coated with panko.

In a medium-sized pan, add ½ cup vegetable oil to pan and heat on medium high heat. Place fish and cook for 3-4 minutes on each side until done. Drain on a paper towel.

In a blender or food processor, add all of the ingredients and puree until incorporated. Add mixture to a small bowl and refrigerate until ready to use.

In a large bowl, add the tomatoes, red onion, cilantro, lime juice, and kosher salt. Mix well and set aside.

Take 1-2 pieces of fish depending on size and place on top of tortilla. Add some pico de gallo, chipotle aioli to the taco, and garnish with the chopped avocado and a squeeze of fresh lime.