Print

Crispy Fish Taco Bowls Recipe

Crispy Fish Taco Bowls Recipe
Print Recipe

★★★★★

4.9 from 16 reviews

These Crispy Fish Taco Bowls combine crunchy, flavorful breaded fish with a zesty cabbage slaw and a smoky chipotle lime crema, all served over a bed of fluffy rice or quinoa for a nourishing and vibrant meal perfect for any night of the week.

Ingredients

Scale

Crispy Fish

  • 1.5 lbs White Fish Fillets (Cod, tilapia, or mahi-mahi), skinless and boneless, cut into 1-inch strips or chunks
  • 1 cup All-Purpose Flour
  • 2 Large Eggs, beaten
  • 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)

Zesty Slaw

  • 4 cups Shredded Cabbage Mix (green and red cabbage)
  • 1/2 cup Shredded Carrots
  • 1/4 cup Chopped Fresh Cilantro
  • 1/4 cup Mayonnaise
  • 2 tbsp Lime Juice, freshly squeezed
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Honey or Agave Nectar (optional)
  • Salt and Pepper, to taste

Creamy Taco Sauce (Chipotle Lime Crema)

  • 1/2 cup Sour Cream or Greek Yogurt
  • 1/4 cup Mayonnaise
  • 1–2 Chipotle Peppers in Adobo Sauce, minced plus 1 tsp adobo sauce
  • 1 tbsp Lime Juice, freshly squeezed
  • 1 Clove Garlic, minced or grated
  • 1/4 tsp Cumin Powder
  • Salt, to taste
  • Water or Milk, 1-2 tablespoons (to thin as needed)

For Assembling

  • 3–4 cups Cooked Rice or Quinoa (brown rice, white rice, cilantro-lime rice, or quinoa)
  • Optional Toppings: Sliced avocado or guacamole, diced tomatoes, pickled red onions, jalapeño slices, extra cilantro, crumbled cotija cheese or queso fresco, lime wedges

Instructions

  1. Prepare the Zesty Slaw: In a medium bowl, combine the shredded cabbage mix, shredded carrots, and chopped cilantro. In a separate small bowl, whisk together mayonnaise, lime juice, apple cider vinegar, honey or agave (if using), salt, and pepper. Pour the dressing over the cabbage mixture and toss well to combine. Cover and refrigerate for at least 20 minutes to let flavors meld and soften the cabbage slightly.
  2. Make the Creamy Taco Sauce: In another small bowl or mini food processor, combine sour cream (or Greek yogurt), mayonnaise, minced chipotle peppers, adobo sauce, lime juice, minced garlic, cumin powder, and salt. Whisk or blend until smooth. If too thick, add water or milk 1 tablespoon at a time until desired consistency is reached. Taste and adjust seasoning. Set aside or refrigerate.
  3. Prepare the Crispy Fish: Pat fish pieces dry with paper towels. Season with salt and pepper. Set up dredging station: Plate 1 with flour seasoned with salt and pepper, bowl 2 with beaten eggs, plate 3 with panko mixed with smoked paprika, garlic powder, cumin powder, and chili powder. Dredge fish first in flour, then dip in eggs, then coat thoroughly with panko mixture. Repeat for all pieces and place on a clean plate.
  4. Cook the Fish (choose your method): For pan-frying, heat 1/4 cup oil in large skillet over medium-high heat until shimmering but not smoking. Fry fish pieces in batches for 2-4 minutes per side until golden, crispy, and cooked through (145°F internal temp). Transfer cooked fish to a wire rack over paper towels; sprinkle with salt immediately. For baking, preheat oven to 425°F, arrange fish on greased or parchment-lined baking sheet, optionally spray with cooking spray, bake 12-15 minutes flipping halfway until golden and cooked. For air frying, preheat air fryer to 400°F, spray basket, arrange fish in single layer with spacing, spray tops lightly, air fry 8-12 minutes flipping halfway until golden and crispy.
  5. Assemble the Bowls: Place cooked rice or quinoa in each serving bowl. Top with crispy fish, a large spoonful of zesty slaw, and drizzle with creamy taco sauce. Garnish with optional toppings such as sliced avocado, diced tomatoes, pickled red onions, jalapeño slices, cilantro, cotija cheese, and a lime wedge.
  6. Serve Immediately: Enjoy your colorful, flavorful, and crispy fish taco bowls while the fish is warm and crispy for best taste and texture.

Notes

  • Adjust spice levels in the coating and sauce according to your heat preference by varying chipotle peppers and chili powder.
  • Use firm, flaky white fish to ensure the fish holds together during cooking.
  • For a lighter version, baking or air frying the fish instead of pan-frying still yields crispy results.
  • Make the slaw and sauce ahead of time to let flavors develop for even better taste.
  • Serve with lime wedges to add a fresh burst of acidity right before eating.
  • Store leftovers separately in airtight containers to preserve crispiness; reheat fish in a hot oven or air fryer for best results.

Nutrition

Keywords: crispy fish taco bowls, fish tacos, panko fish, chipotle lime crema, cabbage slaw, easy fish recipe, taco bowls, healthy fish recipes

Find it online: https://dailysimplerecipe.com/crispy-fish-taco-bowls-recipe/