Fried Fish Tacos with Chipotle-Lime Salsa

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. Heat oil in a large skillet over medium-high heat.

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. Heat tortillas in a separate skillet over medium-low heat.

5. Combine ranch dressing, salsa, lime, and chipotle chile in a small bowl for the salsa.

6. Divide tilapia over the warmed tortillas and serve with salsa and cabbage.

Cook's Note:

If you don't have or can't find panko bread crumbs, you can use 1/2 cup flour and 2 tablespoons of regular bread crumbs to dip the fish in instead. It won't be as crunchy, but it'll be just as tasty!