Panko-Fried Salmon Fish Tacos
Ingredients
- 8 (7 inch) flour tortillas
- ½ cup mayonnaise
- 1 jalapeño chile pepper, chopped
- ½ teaspoon chipotle chile powder
- ¼ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 ½ cups panko bread crumbs, or more as needed
- 2 eggs
- ½ cup all-purpose flour
- 1 (1 pound) fillet salmon, cut into chunks
- canola oil for frying
- 2 tablespoons lime juice
- 1 ½ cups chopped white cabbage
- ¾ cup chopped cilantro
- 2 Roma tomatoes, seeded and diced
- 1 avocado, chopped
- ½ onion, diced
- ⅛ teaspoon garlic salt
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Instructions
- Preheat the oven to 200 degrees F (95 degrees C).
- Wrap tortillas in a single piece of aluminum foil; place in oven until ready to serve.
- Combine mayonnaise, jalapeño, chipotle powder, and 1/4 teaspoon salt in the bowl of a food processor or blender; pulse until creamy. Transfer sauce to a bowl; cover and refrigerate until ready to serve.
- Combine garlic powder, onion powder, cumin, 1/8 teaspoon salt, and black pepper in a shallow bowl; set aside. Place panko, eggs, and flour each into separate shallow bowls; beat eggs. Generously season salmon pieces with garlic powder mixture. Dredge salmon pieces in flour; shake off excess. Dip into beaten eggs, letting excess drip back into the bowl. Press into panko to coat, patting it down until it adheres well to salmon pieces.
- Heat oil in a large skillet over medium heat.
- Lower breaded salmon pieces carefully into the hot oil in batches if necessary. Fry until browned on one side, about 2 minutes; flip pieces and fry until other side is browned, about 5 minutes. Flip pieces again; fry until salmon flakes, 3 to 5 minutes more. Transfer to a paper-towel-lined plate; drizzle with lime juice. Repeat with remaining salmon.
- Combine cabbage and cilantro in a serving bowl. Carefully combine tomatoes, avocado, onion, and garlic salt in a separate bowl.
- Fill 1 tortilla with salmon, cabbage mixture, avocado mixture, and chipotle cream sauce. Repeat with remaining tortillas, salmon, toppings, and sauce.
Source
Original recipe: View Original