Fried Fish Tacos with Chipotle-Lime Salsa

Fried Fish Tacos with Chipotle-Lime Salsa

by Randy Cook 2 years ago
5 (1)
10 minutes
166.6 kcal
21.3 g carbs
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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. 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. 2. Heat oil in a large skillet over medium-high heat.
  3. 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. 4. Heat tortillas in a separate skillet over medium-low heat.
  5. 5. Combine ranch dressing, salsa, lime, and chipotle chile in a small bowl for the salsa.
  6. 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