Panko-Fried Salmon Fish Tacos

Panko-fried salmon fish tacos are based on a classic California-style recipe. Breaded salmon tacos are crispy, spicy, and topped with fresh vegetables.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 435 Calories

Ingredients

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

Recipe Instructions

Step 1

Heat oil in a large skillet over medium heat.

Step 2

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

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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

Step 8

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