Panko-Fried Salmon Fish Tacos
Description
Panko-fried salmon fish tacos are based on a classic California-style recipe. Breaded salmon tacos are crispy, spicy, and topped with fresh vegetables.
Ingredients
•
8 (7 inch) flour tortillas
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1/2 cup mayonnaise
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1 jalapeno pepper, chopped
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1/2 teaspoon chipotle chile powder
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1/4 teaspoon salt
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon ground cumin
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1/8 teaspoon salt
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1/8 teaspoon ground black pepper
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1 1/2 cups panko bread crumbs, or more as needed
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2 eggs, beaten
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1/2 cup all-purpose flour
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1 (1 pound) fillet salmon, cut into chunks
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canola oil for frying
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2 tablespoons lime juice
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1 1/2 cups chopped white cabbage
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3/4 cup chopped cilantro
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2 Roma tomatoes, seeded and diced
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1 avocado, chopped
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1/2 onion, diced
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1/8 teaspoon garlic salt
Directions
1
Preheat the oven to 200 degrees F (95 degrees C).
2
Wrap tortillas in a single piece of aluminum foil; place in oven until ready to serve.
3
Combine mayonnaise, jalapeño, chipotle powder, and 1/4 teaspoon salt in the bowl of a food processor or blender; pulse until creamy. Transfer sauce to a bowl; cover and refrigerate until ready to serve.
4
Combine garlic powder, onion powder, cumin, 1/8 teaspoon salt, and black pepper in a shallow bowl; set aside. Place panko, eggs, and flour each into separate shallow bowls; beat eggs. Generously season salmon pieces with garlic powder mixture. Dredge salmon pieces in flour; shake off excess. Dip into beaten eggs, letting excess drip back into the bowl. Press into panko to coat, patting it down until it adheres well to salmon pieces.
5
Heat oil in a large skillet over medium heat.
6
Lower breaded salmon pieces carefully into the hot oil in batches if necessary. Fry until browned on one side, about 2 minutes; flip pieces and fry until other side is browned, about 5 minutes. Flip pieces again; fry until salmon flakes, 3 to 5 minutes more. Transfer to a paper-towel-lined plate; drizzle with lime juice. Repeat with remaining salmon.
7
Combine cabbage and cilantro in a serving bowl. Carefully combine tomatoes, avocado, onion, and garlic salt in a separate bowl.
8
Fill 1 tortilla with salmon, cabbage mixture, avocado mixture, and chipotle cream sauce. Repeat with remaining tortillas, salmon, toppings, and sauce.