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Crispy Fish Tacos with Chipotle Salsa

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
30 min
SERVINGS
24 servings
Dinner U.S.
Crispy Fish Tacos with Chipotle Salsa
Ingredients
  • 1 cup all-purpose flour
  • 1 cup panko bread crumbs
  • 1 tablespoon seasoned salt
  • 1 teaspoon garlic powder
  • 1/4 teaspoon lemon pepper
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper
  • 2 eggs
  • 1/4 cup oil
  • 1 pound tilapia fillets, cut into chunks
  • 24 corn tortillas
  • 1/2 (8 ounce) bottle ranch dressing, or to taste
  • 1/4 cup hot chunky salsa
  • 1/2 lime, juiced
  • 1 canned chipotle chile, thinly sliced
  • 1 small head shredded cabbage, or to taste
Instructions
1
Prepare a small container by placing 1/2 cup of flour inside it. In another shallow dish, mix together the remaining flour with panko bread crumbs, seasoned salt, garlic powder, lemon pepper, black pepper, onion powder, and cayenne pepper.
2
Whisk eggs in a separate small container to create the egg mixture.
3
Heat oil in a large skillet over medium-high heat, allowing it to reach its optimal temperature.
4
Dip the tilapia fillets in the flour, then coat them in the egg mixture, and finally roll them in the panko-flour mixture to create a crispy exterior.
5
Carefully place the coated tilapia fillets in the hot oil, ensuring they are fully submerged.
6
Fry the tilapia for approximately 3 minutes on each side, or until it reaches a light brown color.
7
Transfer the fried tilapia to a paper towel-lined plate, allowing excess oil to drip off.
8
In a separate skillet, warm tortillas over medium-low heat until they are soft and pliable.
9
Combine ranch dressing, salsa, lime juice, and chipotle chile in a small container to create the flavorful salsa.
10
Divide the cooked tilapia among the warmed tortillas, and serve with the homemade salsa and shredded cabbage.