Fried Fish Tacos with Chipotle-Lime Salsa recipe

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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

Nutrition Info

166.6 calories
carbohydrate: 21.3 g
cholesterol: 23.8 mg
fat: 6.5 g
fiber: 2.7 g
protein: 7.4 g
saturatedFat: 1.1 g
servingSize: -
sodium: 239.7 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Heat oil in a large skillet over medium-high heat.

  3. 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.

  4. Heat tortillas in a separate skillet over medium-low heat.

  5. Combine ranch dressing, salsa, lime, and chipotle chile in a small bowl for the salsa.

  6. Divide tilapia over the warmed tortillas and serve with salsa and cabbage.

Recipe Yield

24 tacos

Recipe Note

Crunchy fried fish tacos with a delicious and easy homemade chipotle salsa! My husband loves these, and it's a great summer meal to eat outside with a beer or a margarita. Yummy!

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