Panko-Fried Salmon Fish Tacos

Prep Time:
30 mins

Cook Time:
10 mins

Total Time:
40 mins

Servings:
8

Ingredients

Chipotle Cream Sauce:

½cupmayonnaise
• 1jalapeño chile pepper, chopped
• ½teaspoonchipotle chile powder
• ¼teaspoonsalt

Breading:

1teaspoongarlic powder
• 1teaspoononion powder
• 1teaspoonground cumin
• ⅛teaspoonsalt
• ⅛teaspoonground black pepper
• 1 ½cupspanko bread crumbs, or more as needed
• 2eggs
• ½cupall-purpose flour
• 1(1 pound) filletsalmon, cut into chunks
• canola oil for frying
• 2tablespoonslime juice

Toppings:

1 ½cupschopped white cabbage
• ¾cupchopped cilantro
• 2Roma tomatoes, seeded and diced
• 1avocado, chopped
• ½onion, diced
• ⅛teaspoongarlic salt

Directions

Preheat the oven to 200 degrees F (95 degrees C).

Wrap tortillas in a single piece of aluminum foil; place in oven until ready to serve.

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.

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.

Heat oil in a large skillet over medium heat.

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.

Combine cabbage and cilantro in a serving bowl. Carefully combine tomatoes, avocado, onion, and garlic salt in a separate bowl.

Fill 1 tortilla with salmon, cabbage mixture, avocado mixture, and chipotle cream sauce. Repeat with remaining tortillas, salmon, toppings, and sauce.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)