Description
Crispy Fish Taco Bowls are a delicious and vibrant meal featuring perfectly breaded fish, fresh slaw, and creamy chipotle sauce for an explosion of flavor. This dish is quick to prepare, making it ideal for weeknight dinners or casual gatherings.
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 oil)
- 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)
- 1/2 cup sour cream or Greek yogurt
- 1–2 chipotle peppers in adobo sauce, minced, plus 1 tsp adobo sauce
- 1 clove garlic, minced or grated
- 1/4 tsp cumin powder
- Salt to taste
- 1–2 tablespoons water or milk (if needed to thin sauce)
- 3–4 cups cooked rice or quinoa
- Optional Toppings: Sliced avocado, diced tomatoes, pickled red onions, jalapeño slices, extra cilantro, crumbled cotija cheese or queso fresco, lime wedges
Instructions
- Pat the fish fillets dry with paper towels. Season them with salt and pepper.
- Set up a dredging station in shallow dishes: one with all-purpose flour, another with beaten eggs, and a third with panko breadcrumbs mixed with smoked paprika, garlic powder, cumin powder, chili powder, salt, and pepper.
- Dredge each piece of fish first in flour, shaking off excess, then dip into the beaten eggs, and finally press gently into the panko mixture until well-coated.
- Heat cooking oil in a large skillet over medium-high heat. Add fish in batches once hot and cook about 3–4 minutes per side until golden brown and crispy. Remove from skillet and drain on paper towels.
- In a large bowl, combine shredded cabbage mix, shredded carrots, and chopped cilantro. In a separate small bowl, whisk together mayonnaise, lime juice, apple cider vinegar, optional honey, salt, and pepper. Pour dressing over the slaw mix and toss until combined.
- To prepare the chipotle sauce, mix sour cream or Greek yogurt, mayonnaise, minced chipotle peppers with adobo sauce, lime juice, minced garlic, cumin powder, and salt. Add water or milk if needed to reach desired consistency.
- Assemble the bowls by adding cooked rice or quinoa as a base, topping with crispy fish pieces and the slaw mixture. Drizzle generously with the prepared chipotle sauce.
- Add optional toppings as desired, such as sliced avocado, diced tomatoes, pickled red onions, and extra cilantro.
- Serve these tasty Crispy Fish Taco Bowls warm.
Notes
- For the best crispiness, avoid overcrowding the pan when frying the fish. Cook in batches.
- Adjust the amount of chipotle peppers and adobo sauce to control the spice level of the sauce.
- Feel free to customize toppings based on your preferences.
- Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Reheat fish in the oven or a skillet to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 540
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg
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