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!



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

166.6 calories; 7.4 g protein; 21.3 g carbohydrates; 23.8 mg cholesterol; 239.7 mg sodium. Full Nutrition

Reviews (1)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Made these yesterday and they were really good. The fish had a nice crunch and the slaw had a really great flavor to it. I stayed true to the recipe as I always try to and I wouldn't change a thing! Thanks for sharing! Read More