Description
Crispy Fish Taco Bowls are a flavorful and satisfying dish that combines crispy fish, fresh slaw, and a creamy chipotle sauce over a bed of rice or quinoa.
Ingredients
Scale
- 1.5 lbs White Fish Fillets (Cod, tilapia, or mahi-mahi)
- 1 cup All-Purpose Flour
- 2 Large Eggs
- 1.5 cups Panko Breadcrumbs
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Chili Powder
- Salt and Freshly Ground Black Pepper to taste
- 1/4 cup Cooking Oil (Vegetable, canola, or avocado)
- 4 cups Shredded Cabbage Mix
- 1/2 cup Shredded Carrots
- 1/4 cup Chopped Fresh Cilantro
- 1/4 cup Mayonnaise
- 2 tbsp Lime Juice
- 1 tbsp Apple Cider Vinegar
- 1 tsp Honey or Agave Nectar (Optional)
- 3–4 cups Cooked Rice or Quinoa
- Optional Toppings: Sliced avocado, diced tomatoes, pickled red onions, jalapeño slices, extra cilantro, crumbled cotija cheese, lime wedges
Instructions
- Prepare the fish by cutting it into 1-inch strips or chunks.
- Set up a breading station with flour, beaten eggs, and panko breadcrumbs.
- Dredge each fish piece in flour, coat with egg, and finally cover with panko breadcrumbs.
- Heat oil in a pan over medium heat and fry the fish until golden brown and crispy.
- In a large bowl, combine shredded cabbage, carrots, and cilantro to make the slaw.
- In a small bowl, whisk together mayonnaise, lime juice, apple cider vinegar, honey, salt, and pepper for the chipotle sauce.
- Assemble the bowls by placing rice or quinoa as the base, topping with crispy fish, slaw, and drizzle with chipotle sauce.
- Add optional toppings as desired and serve immediately.
Notes
- Adjust the spice level of the fish to your preference by modifying the chili powder.
- Feel free to use any type of fish you prefer.
- This dish can be made gluten-free by using gluten-free breadcrumbs and flour.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Crispy Fish Taco Bowls, Fish Tacos, Taco Bowls, Healthy Tacos