Crispy Fish Taco Bowls: Quick, Flavor-Packed Weeknight Wonder

Crispy Fish Taco Bowls are quick to make and packed with flavor, perfect for busy weeknights.

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Prep Time 30

Cook Time 10

Chilling Time 20

Total Time 1

Servings: 4 bowls

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Fish

1 lb White Fish Fillets (cod or tilapia) The star of the dish, providing a flaky texture.
1 cup All-Purpose or Gluten-Free Flour Creates a crispy coating.
2 large Eggs or Flax Eggs Acts as a binding agent.
1 cup Panko Breadcrumbs or Gluten-Free Panko Adds crunch and texture.

For the Spices

1 tbsp Smoked Paprika Enhances flavor with a smoky note.
1 tbsp Garlic Powder Adds depth of flavor.
1 tsp Cumin Provides warmth and earthiness.
1 tsp Chili Powder Introduces mild heat.

For Cooking

1 cup Cooking Oil Necessary for achieving crispy results.

For the Slaw

2 cups Shredded Cabbage (green or red) Base for the slaw, adds crunch.
1 cup Grated Carrots Adds sweetness and color to the slaw.
1/4 cup Chopped Cilantro (optional) Enhances freshness in the slaw.

For the Sauce

1/2 cup Mayonnaise or Greek Yogurt Base for a creamy sauce.
2 tbsp Chipotle Peppers in Adobo Adds heat and complexity to the sauce.
2 tbsp Lime Juice Brightens flavors.
1 tbsp Honey or Agave (optional) For sweetness in the sauce.

For the Bowl

2 cups Cooked Rice or Quinoa Base for the bowl, adds heartiness.

Equipment

large mixing bowl
food processor
skillet
Shallow Bowls

Method

Step-by-Step Instructions

Prepare the Zesty Slaw: In a large mixing bowl, combine 2 cups of shredded cabbage, 1 cup of grated carrots, and 1/4 cup of chopped cilantro if using. In a separate bowl, whisk together 1/2 cup of mayonnaise, 2 tablespoons of lime juice, and optional honey or agave for sweetness. Season with salt and pepper, then pour this mixture over the cabbage mixture. Toss well and chill for about 20 minutes to enhance the flavors.
Make the Creamy Taco Sauce: In a food processor, blend together 1/2 cup of mayonnaise or Greek yogurt, 2 tablespoons of chipotle peppers in adobo, 2 tablespoons of lime juice, and a pinch of garlic powder and cumin. Process until smooth, adding water a tablespoon at a time if needed to reach your desired consistency. Taste and adjust seasoning with salt as necessary. Set this creamy taco sauce aside for drizzling on your finished Crispy Fish Taco Bowls.
Prepare the Crispy Fish: Begin by patting 1 lb of white fish fillets dry with paper towels. Season both sides with salt and pepper. Set up a dredging station with three shallow bowls: fill one with 1 cup of all-purpose or gluten-free flour, another with 2 beaten eggs, and the last with 1 cup of panko breadcrumbs mixed with 1 tablespoon each of smoked paprika, garlic powder, cumin, and chili powder. Coat each fish fillet in flour, dip it in eggs, and finally coat it with the panko mixture, pressing gently to adhere.
Cook the Fish: Heat 1 cup of oil in a large skillet over medium-high heat until it shimmers. Carefully add the breaded fish fillets, cooking for about 2-4 minutes on each side, or until golden brown and crispy. Alternatively, for a healthier option, bake the coated fish on a lined baking sheet at 425°F for 12-15 minutes, flipping halfway, or air fry at 400°F for 8-12 minutes until crispy. Drain on paper towels after cooking.
Assemble the Bowls: To construct your Crispy Fish Taco Bowls, start with a base of 2 cups of cooked rice or quinoa in each bowl. Top with the crispy fish fillets, then generously add the chilled zesty slaw on top. Drizzle with the creamy taco sauce for that delicious finishing touch. Feel free to customize with any additional toppings like avocado, lime wedges, or fresh cilantro.
Serve Immediately: These delightful Crispy Fish Taco Bowls are best served warm, allowing the flavors to shine through. Pair them with optional sides such as lime wedges or crispy tortilla chips for added enjoyment.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 10mg

Notes

Ensure your fish fillets are patted dry before seasoning for ultimate crispy texture. Don't overcrowd the pan while frying to avoid steaming. Consider making the slaw and sauce a day ahead for optimal flavor.

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