Ingredients

• 1 cup all-purpose flour
• 1 cup panko bread crumbs
• 1 tablespoon seasoned salt
• 1 teaspoon garlic powder
• 0.25 teaspoons lemon pepper
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons onion powder
• 0.13 teaspoons cayenne pepper
• 2 eggs
• 0.25 cups oil
• 1 pound tilapia fillets , cut into chunks
• 24 corns tortillas

Instructions

1. 1 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.
2. 2 Heat oil in a large skillet over medium-high heat.
3. 3 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.
4. 4 Heat tortillas in a separate skillet over medium-low heat.
5. 5 Combine ranch dressing, salsa, lime, and chipotle chile in a small bowl for the salsa.
6. 6 Divide tilapia over the warmed tortillas and serve with salsa and cabbage.

Nutrition per serving