Fried Fish Tacos with Chipotle-Lime Salsa
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Description
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!
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
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.
Nutrition Facts
serving: 24 tacos
calories: 166.6 kcal
carbohydrates: 21.3 g
protein: 7.4 g
saturated fat: 1.1 g
cholesterol: 23.8 mg
sodium: 239.7 mg
fiber: 2.7 g
sugar: 1.6 g
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