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–+ servings
Easy Crispy Fish Taco Bowls

Easy Crispy Fish Taco Bowls That Everyone Will Love

Enjoy a delightful twist on taco night with these Easy Crispy Fish Taco Bowls, bursting with flavor and customizable options.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 20 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 1 pound White Fish Fillets (e.g., cod or tilapia) Substitute with shrimp or chicken for variation.
  • 1/2 cup All-Purpose Flour Swap with gluten-free flour for gluten-free option.
  • 1 cup Panko Breadcrumbs Can be replaced with crushed cornflakes for different crunch.
  • 2 large Eggs Consider aquafaba for vegan alternative.
  • 1 teaspoon Smoked Paprika Swap with cayenne for extra heat.
For the Zesty Slaw
  • 2 cups Shredded Cabbage Substitute with coleslaw mix for convenience.
  • 1 cup Shredded Carrots Replace with bell pepper slices if desired.
  • 1/4 cup Chopped Cilantro Can be substituted with parsley if needed.
For the Creamy Taco Sauce
  • 1/2 cup Mayonnaise Swap with Greek yogurt for lighter option or vegan mayo for plant-based choice.
  • 2 tablespoons Chipotle Peppers in Adobo Adjust amount based on heat preference.
  • 2 tablespoons Lime Juice Lemon juice works in a pinch.
  • 2 cloves Garlic Use fresh garlic or garlic powder.
  • 1 tablespoon Honey/Agave Use maple syrup for vegan version.
For Assembly
  • 2 cups Rice or Quinoa Choose according to preference for a filling carb.
  • Optional Toppings Sliced radishes, avocado, or mango salsa.

Equipment

  • mixing bowl
  • Blender
  • skillet
  • Shallow dish
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Prepare Zesty Slaw: In a mixing bowl, combine shredded cabbage, carrots, and chopped cilantro. In a separate bowl, mix lime juice, honey, and a pinch of salt, then pour over veggies. Cover and refrigerate for at least 20 minutes.
  2. Make Creamy Taco Sauce: In a blender, combine mayonnaise, chipotle peppers in adobo, garlic, lime juice, and honey. Blend until smooth. Adjust seasonings for desired heat and sweetness.
  3. Prepare Crispy Fish: Pat fish fillets dry. In a shallow dish, whisk flour, smoked paprika, salt, and pepper. Dredge fillets in the flour, dip in beaten eggs, and coat with panko.
  4. Cook the Fish: Heat oil in a skillet over medium-high heat. Fry coated fillets for 2-4 minutes per side until golden brown. Alternatively, bake at 425°F for 12-15 minutes or air fry at 400°F for 8-12 minutes.
  5. Assemble Bowls: Place cooked rice or quinoa in bowls. Add crispy fish fillets, top with zesty slaw, and drizzle creamy taco sauce. Add optional toppings if desired.
  6. Serve: Garnish bowls with lime wedges and hot sauce. Encourage everyone to squeeze fresh lime juice over their bowls.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Pat the fish dry before coating for a crispier texture. Use high smoke point oil for frying.

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