Easy 85 min

Fried Fish Tacos with Chipotle-Lime Salsa

american american_region asian caribbean european greek japanese korean middle eastern region thai sauce bread side spicy sour savory umami medium medium

Prep

27 min

Cook

58 min

Total

85 min

Ingredients (12)

1 cup all-purpose flour g

1 cup panko bread crumbs g

1 tablespoon seasoned salt g

1 teaspoon garlic powder g

¼ teaspoon lemon pepper g

¼ teaspoon ground black pepper g

¼ teaspoon onion powder g

⅛ teaspoon cayenne pepper g

2 eggs g

¼ cup oil g

1 pound tilapia fillets, cut into chunks g

24 corn tortillas g

Nutrition

kcal

fat

carbs

protein

Instructions

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.