Recipes Main Dishes Taco Recipes Panko-Fried Salmon Fish Tacos 5.0 (1) 1 Review 2 Photos This is a take on the California-style fish taco, featuring panko-breaded, pan-fried salmon and a chipotle cream sauce. Deeeeelish! There is something very lovely in the pairing of salmon and chipotle! Tastes great with a side of white rice! Enjoy. Submitted by rivche Published on June 8, 2018 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 10 mins Total Time: 40 mins Servings: 8 Yield: 8 tacos Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 8 (7 inch) flour tortillas Chipotle Cream Sauce: ½ cup mayonnaise 1 jalapeno pepper, chopped ½ teaspoon chipotle chile powder ¼ teaspoon salt Breading: 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground cumin ⅛ teaspoon salt ⅛ teaspoon ground black pepper 1 ½ cups panko bread crumbs, or more as needed 2 eggs, beaten ½ cup all-purpose flour 1 (1 pound) fillet salmon, cut into chunks canola oil for frying 2 tablespoons lime juice Toppings: 1 ½ cups chopped white cabbage ¾ cup chopped cilantro 1 avocado, chopped 2 Roma tomatoes, seeded and diced ½ onion, diced ⅛ teaspoon garlic salt Directions Preheat the oven to 200 degrees F (95 degrees C). Wrap tortillas in a single piece of aluminum foil and place in oven until ready to serve. Blend mayonnaise, jalapeno, chipotle powder, and salt in a food processor or blender until creamy. Cover and refrigerate the chipotle sauce until ready to serve. Combine garlic powder, onion powder, cumin, salt, and black pepper in a shallow bowl. Separate panko, beaten eggs, and flour into individual shallow bowls. Season salmon pieces well with cumin mixture. Dredge each piece in flour, dip in eggs, and coat in panko. Pat down panko until it adheres well to the salmon. Heat oil in a large skillet over medium heat. Place breaded salmon pieces in the oil and fry until browned on 1 side, about 2 minutes. Turn pieces over and fry until other side is browned, about 5 minutes. Turn pieces again and fry until salmon flakes, 3 to 5 minutes more. Transfer to a plate and drizzle lime juice over the salmon. Mix cabbage and cilantro together in a serving bowl. Mix avocado, tomatoes, onion, and garlic salt carefully in a separate bowl. Remove tortillas from the oven and chipotle sauce from the refrigerator. Prepare a taco by filling a tortilla with salmon, cabbage mixture, avocado mixture, and chipotle cream sauce. Repeat with remaining tortillas, salmon, toppings, and sauce. Editor's Note: We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used. I Made It Print Nutrition Facts (per serving) 435 Calories 23g Fat 44g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 435 % Daily Value * Total Fat 23g 29% Saturated Fat 4g 21% Cholesterol 76mg 25% Sodium 588mg 26% Total Carbohydrate 44g 16% Dietary Fiber 4g 13% Total Sugars 3g Protein 19g 38% Vitamin C 9mg 10% Calcium 90mg 7% Iron 3mg 14% Potassium 495mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.