Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Crunchy fried fish tacos with a delicious and easy homemade chipotle salsa! My husband loves these, and it's a great summer meal to eat outside with a beer or a margarita. Yummy!


Recipe Summary

20 mins
10 mins
30 mins
24 tacos


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Chipotle Salsa:


Instructions Checklist
  • 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.

Cook's Note:

If you don't have or can't find panko bread crumbs, you can use 1/2 cup flour and 2 tablespoons of regular bread crumbs to dip the fish in instead. It won't be as crunchy, but it'll be just as tasty!

Nutrition Facts

167 calories; protein 7.4g; carbohydrates 21.3g; fat 6.5g; cholesterol 23.8mg; sodium 239.7mg. Full Nutrition