Ingredients
Scale
- 1 lb salmon fillets
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp paprika
- to taste Salt and pepper
- 8 small corn or flour tortillas
- 2 cups shredded cabbage
- Fresh cilantro for garnish
- 1/4 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tsp sriracha (adjust for spice preference)
- 1 tsp lime juice
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix the flour, garlic powder, paprika, salt, and pepper.
- In a separate bowl, beat the eggs. In another bowl, place the panko breadcrumbs.
- Coat each salmon fillet in the flour mixture, dip into the eggs, then coat in panko breadcrumbs. Place them on the baking sheet.
- Bake the salmon for about 12-15 minutes or until crispy and golden brown. Keep an eye on it after 10 minutes to avoid overcooking.
- While the salmon bakes, prepare the bang bang sauce by mixing the mayonnaise, sweet chili sauce, sriracha, and lime juice in a bowl.
- Once the salmon is ready, warm the tortillas in a skillet or microwave.
- Assemble your tacos: place a piece of salmon in each tortilla, top with shredded cabbage, drizzle with bang bang sauce, and garnish with fresh cilantro.
- Prep Time: 15
- Cook Time: 15