Name: Crispy Fish Taco Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 lb white fish fillets (cod or tilapia); 1 cup all-purpose flour (or gluten-free flour); 2 large eggs (or flax eggs for vegan option); 1 cup panko breadcrumbs (or gluten-free panko); 1 tbsp smoked paprika; 1 tbsp garlic powder; 1 tsp cumin; 1 tsp chili powder; 1 cup cooking oil (for frying); 2 cups cabbage (shredded); 1 cup carrots (grated); 1/4 cup cilantro (chopped, optional); 1/2 cup mayonnaise (or Greek yogurt for lighter option); 2 tbsp chipotle peppers in adobo sauce; 2 tbsp lime juice; 1 tbsp honey or agave (optional); 2 cups cooked rice or quinoa

Description

A flavorful twist on taco night featuring crispy fish, bright slaw, and a creamy chipotle lime sauce in a bowl.

Ingredients

Scale

1 lb white fish fillets (cod or tilapia)
1 cup all-purpose flour (or gluten-free flour)
2 large eggs (or flax eggs for vegan option)
1 cup panko breadcrumbs (or gluten-free panko)
1 tbsp smoked paprika
1 tbsp garlic powder
1 tsp cumin
1 tsp chili powder
1 cup cooking oil (for frying)
2 cups cabbage (shredded)
1 cup carrots (grated)
1/4 cup cilantro (chopped, optional)
1/2 cup mayonnaise (or Greek yogurt for lighter option)
2 tbsp chipotle peppers in adobo sauce
2 tbsp lime juice
1 tbsp honey or agave (optional)
2 cups cooked rice or quinoa

Instructions

Pat the fish dry and cut into taco-friendly strips.
Mix the flour, smoked paprika, garlic powder, cumin, and chili powder in one bowl.
Beat the eggs in a second bowl.
Place panko in a third bowl and season lightly with salt.
Heat oil in a heavy pan until it reaches 350 to 375 F or until a small breadcrumb sizzles on contact.
Coat each fish strip in flour, dip in egg, then press into panko.
Fry the fish in batches until golden and crisp, about 2 to 3 minutes per side.
Drain the fried fish on paper towels and keep warm in a low oven if needed.
Toss cabbage, carrots, and cilantro in a bowl and set aside.
Blend mayonnaise, chipotle in adobo, lime juice, and honey or agave to make the sauce.
Taste the sauce and adjust lime or sweetness to balance the heat.
Warm the cooked rice or quinoa and divide into serving bowls.
Top each bowl with warm rice or quinoa, a handful of slaw, and 3 to 4 pieces of crispy fish.
Drizzle the chipotle lime sauce over each bowl and add extra lime wedges if you like.

Notes

Store the sauce in an airtight container in the fridge for up to 4 days. Avoid storing a fully assembled bowl with crispy fish on top, as the fish will soften.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Frying
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 6g
Sodium: 500mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 23g
Cholesterol: 75mg

Keywords: fish tacos, taco bowls, seafood recipes, Mexican cuisine