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 caloriescarbohydrate: 21.3 gcholesterol: 23.8 mgfat: 6.5 gfiber: 2.7 gprotein: 7.4 gsaturatedFat: 1.1 gservingSize: -sodium: 239.7 mgsugar: 1.6 gtransFat: : -unsaturatedFat: : -
Directions Fried Fish Tacos with Chipotle-Lime Salsa
Directions
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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.