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Crispy Panko Salmon Tacos

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PREP TIME
30 min
COOKING TIME
10 min
TOTAL TIME
40 min
SERVINGS
8 servings
Dinner U.S.
Crispy Panko Salmon Tacos
Ingredients
  • 8 (7 inch) flour tortillas
  • 1/2 cup mayonnaise
  • 1 jalapeno pepper, chopped
  • 1/2 teaspoon chipotle chile powder
  • 1/4 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 1/2 cups panko bread crumbs, or more as needed
  • 2 eggs, beaten
  • 1/2 cup all-purpose flour
  • 1 (1 pound) fillet salmon, cut into chunks
  • canola oil for frying
  • 2 tablespoons lime juice
  • 1 1/2 cups chopped white cabbage
  • 3/4 cup chopped cilantro
  • 1 avocado, chopped
  • 2 Roma tomatoes, seeded and diced
  • 1/2 onion, diced
  • 1/8 teaspoon garlic salt
Instructions
1
Preheat your oven to 200 degrees Fahrenheit (95 degrees Celsius).
2
Wrap tortillas together in a single sheet of aluminum foil and place them in the oven until you're ready to serve.
3
Combine mayonnaise, jalapeno, chipotle powder, and salt in a food processor or blender until you achieve a smooth consistency. Cover the bowl with plastic wrap and refrigerate the chipotle sauce until it's time to serve.
4
In a shallow dish, mix together garlic powder, onion powder, cumin, salt, and black pepper. Divide panko, beaten eggs, and flour into three separate shallow dishes. Season the salmon pieces generously with the cumin mixture.
5
Dredge each piece of salmon in flour, dip it in eggs, and coat it evenly with panko. Press the panko onto the salmon until it adheres well.
6
Heat oil in a large skillet over medium heat.
7
Place the breaded salmon pieces in the oil and cook until they're browned on one side, about 2 minutes. Flip them over and cook until the other side is browned, about 5 minutes. Flip them again and cook until the salmon flakes easily, 3 to 5 minutes more. Transfer the cooked salmon to a plate and drizzle lime juice over it.
8
Mix cabbage and cilantro together in a serving bowl.
9
Combine avocado, tomatoes, onion, and garlic salt carefully in a separate bowl.
10
Remove the tortillas from the oven and chipotle sauce from the refrigerator.
11
Assemble a taco by filling a tortilla with salmon, cabbage mixture, avocado mixture, and chipotle cream sauce. Repeat the process with the remaining tortillas, salmon, toppings, and sauce.