Fried Fish Tacos with Chipotle-Lime Salsa
Ingredients
- 1 cup all-purpose flour
- 1 cup panko bread crumbs
- 1 tablespoon seasoned salt
- 1 teaspoon garlic powder
- ¼ teaspoon lemon pepper
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ⅛ teaspoon cayenne pepper
- 2 eggs
- ¼ cup oil
- 1 pound tilapia fillets, cut into chunks
- 24 corn tortillas
- ½ (8 ounce) bottle ranch dressing, or to taste
- ¼ cup hot chunky salsa
- ½ lime, juiced
- 1 canned chipotle chile, thinly sliced
- 1 small head shredded cabbage, or to taste
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Instructions
- Place 1/2 cup flour in a small bowl. Combine remaining flour with panko bread crumbs, seasoned salt, garlic powder, lemon pepper, black pepper, onion powder, and cayenne pepper in a shallow bowl. Whisk eggs in a separate small bowl.
- Heat oil in a large skillet over medium-high heat.
- Roll tilapia in flour, dip in the egg mixture, roll in the panko-flour mixture, and place in the hot oil. Fry until light brown, about 3 minutes per side. Place on a paper towel-lined plate.
- Heat tortillas in a separate skillet over medium-low heat.
- Combine ranch dressing, salsa, lime, and chipotle chile in a small bowl for the salsa.
- Divide tilapia over the warmed tortillas and serve with salsa and cabbage.
Source
Original recipe: View Original