Description
Crispy Fish Taco Bowls are a vibrant and flavorful meal that perfectly blends crispy, golden fish with fresh veggies and zesty dressing. Ideal for any occasion, from casual weeknight dinners to summer barbecues, these bowls offer a delightful crunch in every bite. With customizable toppings and a healthy profile, they cater to all taste preferences and dietary choices. Quick to prepare and packed with nutrients, Crispy Fish Taco Bowls will become a favorite in your culinary repertoire.
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
- 4 cups shredded cabbage mix
- 1/2 cup shredded carrots
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 tbsp apple cider vinegar
- 1 tsp honey or agave nectar (optional)
- Salt and pepper to taste
- 1/4 cup cooking oil
- Optional toppings: sliced avocado, diced tomatoes, pickled red onions, jalapeño slices, crumbled cheese, lime wedges
Instructions
- Pat the fish dry and season both sides with salt and pepper.
- Set up three shallow bowls: one with seasoned flour, one with beaten eggs, and one with panko mixed with spices.
- Dredge the fish in flour, dip in egg wash, then coat with the panko mixture.
- Heat oil in a skillet over medium-high heat; cook fish until golden brown on both sides (3-4 minutes per side). Drain on paper towels.
- In separate bowls, layer cooked rice or quinoa as the base followed by shredded cabbage mix and carrots.
- Whisk together mayonnaise, lime juice, and vinegar; drizzle over assembled bowls.
- Top with optional garnishes like avocado or tomatoes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 490
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 110mg