Crispy Salmon Fish Tacos

CRISPY, FLAKY, BREADED SALMON!

We love fish tacos in this house, and these Crispy Salmon Fish Tacos are an easy and tasty crowd-pleaser!  After our recent introduction to deliciously crisp deep-fried salmon, my husband was inspired to incorporate a crispier, breaded, oven baked salmon into this meal and it turned out beautifully: the perfect combination of both crispy and flaky!

When it comes to the toppings, they certainly can be customizable to your preferences, but our tip would be don’t skip the chipotle mayo!  It’s a must as it really does tie all of the flavors together. 

Servings: 16 Tacos (or about 5 servings)

Ingredients:

FOR THE FISH

  • 1.5 lb Salmon
  • 2 Eggs
  • 1 Cup Flour (we used white whole wheat)
  • 1 Cup Panko Breadcrumbs
  • 1 Tbsp Fresh Chopped Cilantro
  • 2 Tsp Smoked Paprika
  • Sea Salt
  • Black Pepper
  • Corn Or Flour Tortillas (corn recommended for flavor!)

TOPPINGS (SUGGESTED / TO TASTE)

  • Squeeze Of Lime
  • Sliced Avocado
  • Raw Coleslaw Mix
  • Sliced Serrano Peppers
  • Thinly Sliced Radishes
  • Chipotle Mayo Of Choice
  • Cilantro To Garnish

Directions:

PREP

Preheat the oven to 425°

Line a baking pan with parchment paper or foil to prevent sticking

Remove the skin from the salmon and cut it into small fillets (about 3” long) and pat dry

Season the fish liberally on both sides with salt and pepper

Mix the flour and paprika in a large plate or shallow bowl

Scramble eggs in a bowl

Mix the Panko with the chopped cilantro in a medium sized bowl

BREAD AND COOK THE FISH

Roll the fillets in the flour mixture until coated evenly on all sides

Dunk and cover the fillets in egg, then gently roll them in the Panko mixture until thoroughly coated

Place the breaded fillets on the pan and bake for 10-12 min at 425° – The fish texture should be flaky with a lightly browned, crispy breading

ASSEMBLE TACOS

Slice the fillets into thin pieces and place in warmed tortillas

Add the squeeze of lime over the fish before other toppings 

Top with avocado, coleslaw, radishes, and peppers

Drizzle with chipotle mayo and garnish with cilantro

Enjoy!


Looking for a way to use any leftover breadcrumbs? Try these Honey Mustard Chicken Sandwiches!

Dad’s Famous Salmon Dinner

If you’ve never been a salmon lover, I’m about to change your mind!  My Dad didn’t think he liked salmon either, but in 1999, my mom gifted him James McNair’s “Salmon Cookbook”. He took on a combination of recipes, adjusted them to his particular taste, and created the ultimate salmon dinner.  Ever since, whenever friends or family come to visit, even those who say they don’t like salmon, he serves up this particular plate and wows them every single time!

Between the butter, lemon, shallots, and super soft texture, the fish will literally melt in your mouth.

THE FISH

The book’s “Herb-Roasted Salmon” recipe

Adjustments

-Of all the herbs listed, only dill is used

-He adds extra butter atop the fish in the oven; roughly 4 tablespoons (or to taste!)

-When removing the skin, he also removes the majority of the dark meat along the backbone.  Yes, this reduces the Omega 3 content a bit, but it’s the secret to removing the “fishy” taste for those who prefer that!

THE FISH SAUCE

The book’s “Beurre Blanc” recipe

Adjustments

-Instead of letting the majority of the liquid evaporate as indicated, he leaves a bit more of the liquid intact in the pan

SIDES

A Garlic and Olive Oil Couscous (such as the 365 option from Whole Foods)

Grilled Yellow, Orange, or Red Bell Peppers Bell Peppers (in your marinade of choice, such as an Italian dressing)

GARNISHES

Extra dill, lemon slices, and bell pepper tops (or whatever you have on hand!)

Based on his dedication to plating the meal perfectly, I think it’s safe to say I know where I got my love of food photography from!

It goes without saying that we all highly recommend the cookbook.  It has inspired countless great meals in our house!

Visit my Amazon Storefront to pick up a copy for yourself: www.amazon.com/shop/bakeandbewell

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