FRIED FISH TACOS WITH CHIPOTLE-LIME SALSA

Fried Fish Tacos with Chipotle-Lime Salsa image

Crunchy fried fish tacos with a delicious and easy homemade chipotle salsa! My husband loves these, and it's a great summer meal to eat outside with a beer or a margarita. Yummy!

Provided by Nurjahan Boulden

Categories World Cuisine Recipes Latin American Mexican

Time 30m

Yield 24

Number Of Ingredients 17

Ingredients

1 cup all-purpose flour
1 cup panko bread crumbs
1 tablespoon seasoned salt
1 teaspoon garlic powder
¼ teaspoon lemon pepper
¼ teaspoon ground black pepper
¼ teaspoon onion powder
⅛ teaspoon cayenne pepper
2 eggs
¼ cup oil
1 pound tilapia fillets, cut into chunks
24 corn tortillas
½ (8 ounce) bottle ranch dressing, or to taste
¼ cup hot chunky salsa
½ lime, juiced
1 canned chipotle chile, thinly sliced
1 small head shredded cabbage, or to taste

Steps:

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.

Nutrition Facts : Calories 166.6 calories, Carbohydrate 21.3 g, Cholesterol 23.8 mg, Fat 6.5 g, Fiber 2.7 g, Protein 7.4 g, SaturatedFat 1.1 g, Sodium 239.7 mg, Sugar 1.6 g