Crispy Fish Tacos with Chipotle-Lime Ranch

1. 1

   Put 1/2 cup flour in a small bowl. In a shallow bowl, mix the remaining flour with panko bread crumbs, seasoned salt, garlic powder, lemon pepper, black pepper, onion powder, and cayenne pepper. Beat the eggs in another small bowl.

2. 2

   Warm the oil in a large skillet over medium-high heat.

3. 3

   Coat the tilapia in flour, dip it into the egg mixture, then roll it in the panko-flour mixture, and lay it in the hot oil. Fry until lightly browned, about 3 minutes per side. Transfer to a plate lined with paper towels.

4. 4

   Warm the tortillas in a separate skillet over medium-low heat.

5. 5

   Stir together the ranch dressing, salsa, lime, and chipotle chile in a small bowl to make the salsa.

6. 6

   Split the tilapia among the warmed tortillas and serve with the salsa and cabbage.

• Calories 167.72 kcal Moderate
• Protein 7.21 g Moderate
• Carbs 22.49 g Moderate
• Total Fat 5.11 g Moderate
• Saturated Fat 0.79 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 27.87 mg Moderate
• Sodium 121.4 mg Moderate
• Fiber 1.44 g Low Source
• Sugar 1.55 g Low Source
• Added Sugar 0.16 g Low Source
• Calcium 21.73 mg Low Source
• Iron 0.71 mg Low Source
• Potassium 140.96 mg Low Source
• Vitamin A 38.32 mcg_rae Low Source
• Vitamin C 2.28 mg Low Source
• Vitamin D 1.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Fish 🐟
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Garlic 🧄
• Onions 🧅