Panko-Fried Salmon Fish Tacos

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Description

This is a take on the California-style fish taco, featuring panko-breaded, pan-fried salmon and a chipotle cream sauce. Deeeeelish! There is something very lovely in the pairing of salmon and chipotle! Tastes great with a side of white rice! Enjoy.

Ingredients

  • 8 (7 inch) flour tortillas
  • ½ cup mayonnaise
  • 1 jalapeno pepper, chopped
  • ½ teaspoon chipotle chile powder
  • ¼ teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 ½ cups panko bread crumbs, or more as needed
  • 2 eggs, beaten
  • ½ cup all-purpose flour
  • 1 (1 pound) fillet salmon, cut into chunks
  • canola oil for frying
  • 2 tablespoons lime juice
  • 1 ½ cups chopped white cabbage
  • ¾ cup chopped cilantro
  • 1 avocado, chopped
  • 2 Roma tomatoes, seeded and diced
  • ½ onion, diced
  • ⅛ teaspoon garlic salt

Instructions

  1. Preheat the oven to 200 degrees F (95 degrees C). Wrap tortillas in a single piece of aluminum foil and place in oven until ready to serve.
  2. Blend mayonnaise
  3. jalapeno
  4. chipotle powder
  5. and salt in a food processor or blender until creamy. Cover and refrigerate the chipotle sauce until ready to serve.
  6. Combine garlic powder
  7. onion powder
  8. cumin
  9. salt
  10. and black pepper in a shallow bowl. Separate panko
  11. beaten eggs
  12. and flour into individual shallow bowls. Season salmon pieces well with cumin mixture. Dredge each piece in flour
  13. dip in eggs
  14. and coat in panko. Pat down panko until it adheres well to the salmon.
  15. Heat oil in a large skillet over medium heat.
  16. Place breaded salmon pieces in the oil and fry until browned on 1 side
  17. about 2 minutes. Turn pieces over and fry until other side is browned
  18. about 5 minutes. Turn pieces again and fry until salmon flakes
  19. 3 to 5 minutes more. Transfer to a plate and drizzle lime juice over the salmon.
  20. Mix cabbage and cilantro together in a serving bowl. Mix avocado
  21. tomatoes
  22. onion
  23. and garlic salt carefully in a separate bowl.
  24. Remove tortillas from the oven and chipotle sauce from the refrigerator. Prepare a taco by filling a tortilla with salmon
  25. cabbage mixture
  26. avocado mixture
  27. and chipotle cream sauce. Repeat with remaining tortillas
  28. salmon
  29. toppings
  30. and sauce.

Prep Time: 30 mins

Cook Time: 10 mins

Total Time: 40 mins

Servings: 8

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