Crispy Fish Taco Bowls Recipe

Introduction

Crispy Fish Taco Bowls offer a delicious and vibrant twist on traditional taco night. Combining crunchy, seasoned fish with fresh zesty slaw and a smoky creamy sauce, this dish is both satisfying and easy to customize. Perfect for a weeknight dinner or casual get-together.

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 shredded cabbage (green or red)
• 1 cup grated carrots
• 1/4 cup chopped cilantro (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

1. Step 1: In a large mixing bowl, combine shredded cabbage, grated carrots, and chopped cilantro to make the zesty slaw.
2. Step 2: In a separate bowl, whisk together mayonnaise (or Greek yogurt), lime juice, honey or agave (if using), salt, and pepper. Pour the dressing over the slaw and toss well. Chill in the refrigerator for about 20 minutes.
3. Step 3: For the creamy sauce, blend mayonnaise or Greek yogurt with chipotle peppers, adobo sauce, lime juice, garlic powder, cumin, and salt until smooth.
4. Step 4: Pat fish fillets dry and season with salt and pepper. Set up a dredging station with separate bowls for flour, beaten eggs, and the panko mixture combined with smoked paprika, garlic powder, cumin, and chili powder.
5. Step 5: Coat each fish piece first in flour, then dip in egg, and finally press into the panko mixture to coat well.
6. Step 6: Heat cooking oil in a skillet over medium heat and fry the fish for 2-4 minutes on each side until golden brown and cooked through. Alternatively, bake at 425°F (220°C) for 12-15 minutes or air fry at 400°F (200°C) for 8-12 minutes.
7. Step 7: To assemble, create a base of cooked rice or quinoa in each bowl. Top with crispy fish, chilled zesty slaw, and drizzle generously with creamy chipotle sauce.
8. Step 8: Serve warm with optional toppings like avocado slices or jalapeños for extra flavor and heat.

Tips & Variations

• Use gluten-free flour and panko to make this recipe suitable for gluten-sensitive diets.
• For a vegan option, substitute fish with battered cauliflower or tofu and use flax eggs.
• Adjust the chipotle peppers to control the heat level in the creamy sauce.
• Adding fresh lime wedges on the side brightens flavors when squeezed over the finished bowl.

Storage

Store leftover fish taco bowls components separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish in a preheated oven at 350°F (175°C) to keep it crispy. Keep the slaw and sauce chilled and add them fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the fish instead of frying it?

Yes, baking is a great healthier alternative. Bake at 425°F (220°C) for 12-15 minutes until golden and cooked through.

What can I use if I don’t have panko breadcrumbs?

You can substitute with regular breadcrumbs or crushed cornflakes for an extra crispy texture.

Crispy Fish Taco Bowls Recipe

Print Recipe

★★★★★

4.7 from 78 reviews

Crispy Fish Taco Bowls offer a delicious and vibrant twist on traditional taco night. Featuring pan-fried golden fish, fresh zesty cabbage slaw, and a creamy chipotle sauce, these bowls combine crunchy, tangy, and smoky flavors for a satisfying meal perfect for any occasion.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Fish

• 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

For the Zesty Slaw

• 2 cups shredded cabbage (green or red)
• 1 cup grated carrots
• 1/4 cup chopped cilantro (optional)

For the Creamy Sauce

• 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)

For the Bowl Assembly

• 2 cups cooked rice or quinoa
• Optional toppings: avocado slices, jalapeños

Instructions

1. Prepare the Zesty Slaw: In a large mixing bowl, combine shredded cabbage, grated carrots, and chopped cilantro. Whisk together mayonnaise, lime juice, honey (or agave), salt, and pepper in a separate bowl. Pour this dressing over the cabbage mixture and toss well. Chill in the refrigerator for about 20 minutes to let flavors meld.
2. Make the Creamy Sauce: In a food processor, blend mayonnaise or Greek yogurt with chipotle peppers in adobo sauce, lime juice, garlic, cumin, and salt until smooth. Set aside to use as a flavorful drizzle for the bowls.
3. Prepare the Fish: Pat fish fillets dry and season both sides with salt and pepper. Set up a dredging station with separate bowls containing flour, beaten eggs, and a panko blend mixed with smoked paprika, garlic powder, cumin, and chili powder. Coat each fish fillet first in flour, then dip in egg, and finally press into the panko mixture, ensuring even coverage.
4. Cook the Fish: Heat cooking oil in a skillet over medium-high heat. Fry the coated fish fillets for 2-4 minutes per side or until golden brown and cooked through. For alternative methods, bake at 425°F for 12-15 minutes or air fry at 400°F for 8-12 minutes until crispy.
5. Assemble the Taco Bowls: In serving bowls, place a base of cooked rice or quinoa. Add the crispy fish atop the grains, then spoon over the chilled zesty slaw. Drizzle generously with the creamy chipotle sauce. Garnish with optional avocado slices or jalapeños if desired. Serve immediately and enjoy warm.

Notes

• You can substitute the white fish with any firm white fish like mahi-mahi or halibut.
• For a vegan version, use flax eggs and vegan mayonnaise.
• Make sure to pat the fish dry completely before dredging to help the coating stick better.
• Adjust spice levels in the creamy sauce by varying the amount of chipotle peppers according to preference.
• Leftover slaw can be stored in an airtight container in the fridge for up to 2 days.
• Use gluten-free flour and panko to make this recipe gluten free.

Keywords: fish tacos, crispy fish, taco bowl, pan-fried fish, chipotle sauce, zesty slaw, quick dinner, Mexican-inspired