Go Back
–+ servings
Crispy Fish Taco Bowls

Crispy Fish Taco Bowls Ready in Under 30 Minutes

Enjoy these Crispy Fish Taco Bowls that bring fresh flavors and vibrant presentation to your dinner table.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 1 pound Fish Fillets (cod or tilapia) A flaky white fish works best.
  • 1 cup All-Purpose Flour Substitute with gluten-free flour if needed.
  • 2 large Eggs Use an egg replacer for vegan options.
  • 1 cup Panko Breadcrumbs Regular breadcrumbs can be used if panko isn’t available.
  • 1 teaspoon Smoked Paprika Swap in regular paprika for milder taste.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Chili Powder Omit for a milder bowl.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust to taste.
  • 1 cup Cooking Oil (for frying) Use a neutral oil like canola or vegetable.
For the Slaw
  • 2 cups Shredded Cabbage Mix Coleslaw mix can be a quick substitute.
  • 1 cup Shredded Carrots Feel free to leave out if not favorite.
  • 1/4 cup Chopped Cilantro Omit or replace with parsley if desired.
For the Chipotle Sauce
  • 1/2 cup Mayonnaise Consider Greek yogurt for a lighter option.
  • 2 tablespoons Lime Juice Lemon juice works in a pinch.
  • 1 tablespoon Apple Cider Vinegar White vinegar is a suitable alternative.
  • 1 tablespoon Honey Omitting leaves you with a sugar-free option.
  • 1 tablespoon Chipotle Peppers in Adobo Sauce Adjust to spice preference.

Equipment

  • Skillet
  • mixing bowls
  • Shallow dishes

Method
 

Step-by-Step Instructions
  1. Prepare the Fish: Pat the fish fillets dry with paper towels, then season with salt and pepper. Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mix of panko breadcrumbs and seasonings.
  2. Coat the Fish: Dip each fish fillet in flour, then eggs, followed by the panko mixture, pressing gently to adhere.
  3. Fry the Fish: Heat oil in a skillet over medium-high heat. Fry fish pieces in batches for 3-4 minutes per side until golden brown. Transfer to paper towels.
  4. Prepare the Slaw: Combine cabbage, carrots, and cilantro in a mixing bowl. In another bowl, whisk together mayonnaise, lime juice, vinegar, honey, salt, and pepper. Pour over cabbage and toss.
  5. Assemble the Bowls: In serving bowls, layer cooked rice or quinoa, crispy fish, and the slaw. Drizzle with chipotle sauce.
  6. Add Toppings: Enhance bowls with toppings like avocado, tomatoes, pickled onions, or jalapeños.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 40gProtein: 25gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 120IUVitamin C: 50mgCalcium: 10mgIron: 15mg

Notes

Ensure oil temperature is high enough for crispiness. Store leftovers separately for best results.

Tried this recipe?

Let us know how it was!