Description
Delicious and colorful crispy fish taco bowls that can be customized with your favorite toppings.
Ingredients
Scale
- 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 cabbage (shredded)
- 1 cup carrots (grated)
- 1/4 cup cilantro (chopped, 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
- Start by preparing your fish. Rinse and pat it dry with a paper towel. Cut the fish into small strips or pieces.
- Set up three bowls for the breading process. In the first bowl, add flour. In the second bowl, beat the eggs. In the third bowl, mix panko breadcrumbs with smoked paprika, garlic powder, cumin, and chili powder.
- Coat each piece of fish into the flour, then into the eggs, and finally coat it with the panko mixture. Make sure each piece is well-covered.
- Heat the cooking oil in a large skillet over medium heat. Once the oil is hot, add the coated fish in batches. Fry until golden brown and crispy, about 3-4 minutes on each side. Remove and place on a paper towel to drain excess oil.
- Mix together mayonnaise, chipotle peppers, lime juice, and honey or agave (if using) in a small bowl. Stir until well combined.
- In a large bowl, mix shredded cabbage, grated carrots, and chopped cilantro (if using).
- Assemble each bowl by placing a serving of rice or quinoa at the bottom. Top with crispy fish, then add the cabbage and carrot mixture. Drizzle with the chipotle sauce.
Notes
Serve right away while the fish is hot and crunchy. Store leftovers in separate containers and reheat the fish in the oven to keep it crispy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg
Keywords: taco, fish tacos, crispy fish, healthy bowls