Description
Crispy Fish Taco Bowls are a vibrant and flavorful dish perfect for any occasion, from casual dinners to festive gatherings. Featuring perfectly crispy fried fish nestled atop a bed of fluffy rice or quinoa, these bowls are accented with fresh toppings like crunchy slaw, creamy sauces, and zesty garnishes. This customizable recipe allows you to tailor the flavors and spice levels to your liking, making it a hit for everyone at the table. With simple preparation steps and an enticing presentation, each bite promises an explosion of taste that will have your family coming back for more.
Ingredients
Scale
- 1.5 lbs white fish fillets (cod or mahi-mahi)
- 1 cup all-purpose flour
- 2 large eggs
- 1.5 cups panko breadcrumbs
- Spices: smoked paprika, garlic powder, cumin powder, chili powder
- 4 cups shredded cabbage mix
- Dressing ingredients: mayonnaise, lime juice, apple cider vinegar
Instructions
- Cut fish into strips and prepare slaw by mixing cabbage, carrots, and cilantro in a bowl.
- Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and another for panko breadcrumbs mixed with spices.
- Coat each fish strip in flour, dip in egg, then coat with spiced breadcrumbs.
- Heat oil in a skillet over medium-high heat and fry the fish until golden brown (about 3–4 minutes per side).
- In a bowl, combine dressing ingredients; adjust seasoning as needed.
- Assemble bowls with rice or quinoa as the base, topped with slaw, crispy fish, and dressing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 120mg