Season the fish fillet and set aside.

In a deep bowl, combine the cornstarch with salt, paprika or crushed red pepper, garlic powder, and onion powder. Mix and set aside.

In another bowl, beat the egg and set aside.

For the batter: Heat a small amount of oil (1-2 tablespoons) in a skillet. Dredge the fish fillet in the cornstarch mixture, then dip it in the beaten egg. Add to the skillet and cook on both sides until golden.

Once cooked, set aside your battered fish fillet.

For the dressing: Blend all the ingredients and add salt to taste. If it's too thin, add a bit more chipotle.

Assemble your tacos as you like and enjoy!