For an extra layer of flavor, consider adding a squeeze of lime juice to the cabbage-cilantro mixture. Adjust the amount of jalapeño in the chipotle cream sauce to your desired level of spice. If you prefer grilled salmon, simply grill the salmon fillets until cooked through, then flake into pieces for the tacos. Garnish with additional cilantro or a sprinkle of cotija cheese for a vibrant presentation.
Panko-Fried Salmon Fish Tacos
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PREP TIME30 mins
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COOK TIME10 mins
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TOTAL TIME40 mins
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SERVING8 People
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VIEWS6
Elevate your taco night with these exquisite panko-fried salmon tacos! Flaky salmon, crisp panko crust, and a vibrant chipotle cream sauce unite in a symphony of flavors that will transport your taste buds to a sunny Baja beach. Get ready for a taco experience unlike any other!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Cholesterol76 mg
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Fiber4 g
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Protein19 g
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Saturated Fat4 g
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Sodium588 mg
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Sugar3 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 200°F (95°C). (5 minutes)
02
StepWrap tortillas in aluminum foil and warm in the oven until ready to serve. (10 minutes)
03
StepIn a food processor or blender, combine mayonnaise, jalapeño, chipotle powder, and 1/4 teaspoon salt. Pulse until smooth and creamy. Transfer to a bowl, cover, and refrigerate. (5 minutes)
04
StepIn a shallow bowl, combine garlic powder, onion powder, cumin, 1/8 teaspoon salt, and black pepper. Set aside. Place panko breadcrumbs, beaten eggs, and flour in separate shallow bowls. (5 minutes)
05
StepGenerously season salmon chunks with the spice mixture. Dredge in flour, shaking off excess. Dip into beaten eggs, allowing excess to drip off. Press into panko breadcrumbs, ensuring full coverage. (10 minutes)
06
StepHeat canola oil in a large skillet over medium heat. (3 minutes)
07
StepCarefully lower breaded salmon pieces into the hot oil, working in batches if necessary. Fry until golden brown on one side (2 minutes), then flip and fry until the other side is browned (5 minutes). Flip again and fry until salmon flakes easily (3-5 minutes).
08
StepTransfer fried salmon to a paper-towel-lined plate and drizzle with lime juice. Repeat with remaining salmon. (20 minutes)
09
StepIn a serving bowl, combine shredded cabbage and cilantro. In a separate bowl, gently combine diced tomatoes, avocado, onion, and garlic salt. (10 minutes)
10
StepTo assemble the tacos, fill each warm tortilla with panko-fried salmon, cabbage-cilantro mixture, avocado-tomato mixture, and a generous dollop of chipotle cream sauce. Serve immediately.
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RECIPE REVIEWS
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Please Rate
Viva Wilkinson
Jul 2, 2025I found it helpful to use a thermometer to ensure the oil was at the right temperature for frying the salmon.
Stephany Hintz
Jul 2, 2025The chipotle cream sauce is amazing! I used it on other dishes too. Thanks for sharing this great recipe!
Rossie Dickinson
Jul 1, 2025These tacos were a huge hit! The salmon was so crispy and flavorful, and the chipotle cream sauce was the perfect complement.
Haley Stamm
Jul 1, 2025I’m not a huge salmon fan, but this recipe completely changed my mind! So delicious and flavorful.
Kaley Howell
Jun 30, 2025The salmon and chipotle pairing is genius! I love the fresh toppings and the crispy texture of the panko-fried salmon.
Emmanuel Maggiokling
Jun 30, 2025I've made these several times now, and they're always a crowd-pleaser. The recipe is easy to follow, and the results are restaurant-quality!
Glennie Beier
Jun 30, 2025My family loved these tacos! Even my picky eaters devoured them. Will definitely make again!
Dejuan Windler
Jun 29, 2025I added a little lime zest to the panko bread crumbs for a bright citrus flavor. It was a delicious addition!
Edmond Ledner
Jun 28, 2025I substituted the flour tortillas with corn tortillas to make it gluten free, and they were delicious!
Josiah Pollich
Jun 28, 2025I made these for a party, and they were gone in minutes! Everyone raved about them. Thanks for the perfect recipe!