Fried Fish Tacos with Chipotle-Lime Salsa
Description
Crunchy fried fish tacos with easy, creamy homemade chipotle salsa makes for the perfect summer meal to eat outside with a beer or margarita.
Ingredients
•
1 cup all-purpose flour
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1 cup panko bread crumbs
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1 tablespoon seasoned salt
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1 teaspoon garlic powder
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1/4 teaspoon lemon pepper
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1/4 teaspoon ground black pepper
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1/4 teaspoon onion powder
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1/8 teaspoon cayenne pepper
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2 eggs
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1/4 cup oil
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1 pound tilapia fillets, cut into chunks
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24 corn tortillas
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1/2 (8 ounce) bottle ranch dressing, or to taste
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1/4 cup hot chunky salsa
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1/2 lime, juiced
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1 canned chipotle chile, thinly sliced
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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.