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Panko-Fried Salmon Fish Tacos
Panko-Fried Salmon Fish Tacos
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Crispy, spicy panko-breaded salmon tacos with fresh veggies - a delicious twist on California fish dish.
Ingredients:
  • 8 (7 inch) flour tortillas
  • 0.5 cup mayonnaise
  • 1 jalapeno pepper, chopped
  • 0.5 teaspoon chipotle chile powder
  • 0.25 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 0.125 teaspoon salt
  • 0.125 teaspoon ground black pepper
  • 1.5 cups panko bread crumbs, or more as needed
  • 2 eggs, beaten
  • 0.5 cup all-purpose flour
  • 1 (1 pound) fillet salmon, cut into chunks
  • canola oil for frying
  • 2 tablespoons lime juice
  • 1.5 cups chopped white cabbage
  • 0.75 cup chopped cilantro
  • 1 avocado, chopped
  • 2 Roma tomatoes, seeded and diced
  • 0.5 onion, diced
  • 0.125 teaspoon garlic salt
Instructions:
  • Preheat the oven to 200°F (95°C), then keep the tortillas warm by wrapping them in foil and placing them in the oven until serving.
  • In a food processor or blender, mix together mayonnaise, jalapeno, chipotle powder, and salt until smooth and creamy. Refrigerate the chipotle sauce until you are ready to enjoy it.
  • In a shallow bowl, mix garlic powder, onion powder, cumin, salt, and black pepper. Next, arrange panko, beaten eggs, and flour in separate shallow bowls. Season the salmon generously with the cumin mixture. Coat each piece in flour, dip in eggs, and cover with panko, pressing firmly for optimal adhesion.
  • In a large skillet, warm the oil over medium heat.
  • Fry breaded salmon in oil until golden on one side, approximately 2 minutes. Flip and cook until the other side is golden, around 5 minutes. Flip one more time and continue cooking until salmon flakes easily, 3 to 5 minutes. Serve on a plate and finish with a drizzle of fresh lime juice.
  • Combine the cabbage and cilantro in a serving bowl. In a separate bowl, gently mix together the avocado, tomatoes, onion, and garlic salt.
  • Take the tortillas out of the oven and grab the chipotle sauce from the fridge. Fill each tortilla with salmon, cabbage, avocado, and chipotle cream sauce to make a delicious taco. Repeat with the rest of the ingredients to make more tacos.

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