Crispy Fish Taco Bowls
Crispy Fish Taco Bowls are a delightful culinary experience that combines the satisfying crunch of perfectly breaded fish with fresh, vibrant toppings and a zesty creamy sauce. Ideal for busy weeknight dinners, casual gatherings, or meal prep, this recipe offers a burst of flavor in every bite. The crispy fish pairs beautifully with crunchy cabbage and a tangy dressing, making it a well-rounded, nutritious meal without compromising on taste. Customize these bowls with your favorite toppings for a fun and interactive dining experience that everyone will love.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
- 1.5 lbs white fish fillets (cod, tilapia, or mahi-mahi)
- 1 cup all-purpose flour
- 2 large eggs
- 1.5 cups panko breadcrumbs
- 4 cups shredded cabbage mix
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- Cooked rice or quinoa (for serving)
Instructions
- Prepare your ingredients by gathering everything needed.
- Dredge the fish pieces in seasoned flour, dip into beaten eggs, then coat with the panko mixture.
- Heat oil in a skillet over medium heat and fry the coated fish until golden brown on both sides (about 3-4 minutes per side). Drain on paper towels.
- While the fish cooks, mix shredded cabbage and carrots in one bowl and whisk together mayonnaise, lime juice, and seasonings in another.
- To assemble, place cooked rice or quinoa in bowls as a base, top with crispy fish, add cabbage mix, drizzle with creamy dressing, and include any additional toppings you like.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 160mg
Find it online: https://chefharper.com/crispy-fish-taco-bowls/