Fried Fish Tacos with Chipotle-Lime Salsa

Name: Fried Fish Tacos with Chipotle-Lime Salsa
Total time: 30
Yield: 24
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

Recipe by Nurjahan Boulden from allrecipes.com

Dinner 30 Mins.

Ingredients

24 servings

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1 cup all-purpose flour
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1 cup panko bread crumbs
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1 tablespoon seasoned salt
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1 teaspoon garlic powder
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¼ teaspoon lemon pepper
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¼ teaspoon ground black pepper
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¼ teaspoon onion powder
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⅛ teaspoon cayenne pepper
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2 eggs

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¼ cup oil
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1 pound tilapia fillets, cut into chunks
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24 corn tortillas
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½ (8 ounce) bottle ranch dressing, or to taste
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¼ cup hot chunky salsa
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½ lime, juiced
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1 canned chipotle chile, thinly sliced
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1 small head shredded cabbage, or to taste

Instructions

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.