Crispy Fish Taco Bowls Recipe

Introduction

Crispy Fish Taco Bowls are a vibrant and flavorful meal perfect for any day of the week. Featuring crunchy, seasoned fish and zesty slaw atop your choice of rice or quinoa, these bowls offer a satisfying balance of textures and bold flavors.

Ingredients

• 1.5 lbs white fish fillets (cod, tilapia, or mahi-mahi), cut into 1-inch strips or chunks
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1.5 cups panko breadcrumbs
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp cumin powder
• ½ tsp chili powder
• Salt and freshly ground black pepper, to taste
• ¼ cup cooking oil (vegetable, canola, or avocado)
• 4 cups shredded cabbage mix (green and red cabbage or pre-packaged coleslaw mix)
• ½ cup shredded carrots
• ¼ cup chopped fresh cilantro
• ¼ cup mayonnaise (for slaw)
• 2 tbsp lime juice (freshly squeezed)
• 1 tbsp apple cider vinegar
• 1 tsp honey or agave nectar (optional)
• Salt and pepper, to taste (for slaw)
• ½ cup sour cream or Greek yogurt
• ¼ cup mayonnaise (for crema)
• 1–2 chipotle peppers in adobo sauce, minced, plus 1 tsp adobo sauce
• 1 tbsp lime juice (freshly squeezed, for crema)
• 1 clove garlic, minced or grated
• ¼ tsp cumin powder (for crema)
• Salt, to taste (for crema)
• Water or milk, 1–2 tablespoons (to thin crema if needed)
• 3–4 cups cooked rice or quinoa (brown rice, white rice, cilantro-lime rice, or quinoa)
• Optional toppings: sliced avocado or guacamole, diced tomatoes, pickled red onions, jalapeño slices, extra cilantro, crumbled cotija cheese or queso fresco, lime wedges

Instructions

1. Step 1: Prepare the zesty slaw by combining shredded cabbage, shredded carrots, and chopped cilantro in a medium bowl. Whisk together mayonnaise, lime juice, apple cider vinegar, honey or agave (if using), salt, and pepper in a small bowl. Pour the dressing over the cabbage mixture and toss well. Cover and refrigerate for at least 20 minutes.
2. Step 2: Make the creamy taco sauce by mixing sour cream or Greek yogurt, mayonnaise, minced chipotle peppers, adobo sauce, lime juice, garlic, cumin, and salt in a small bowl or mini food processor. Whisk or blend until smooth, adding water or milk as needed to reach your desired consistency. Adjust seasoning to taste and set aside or refrigerate.
3. Step 3: Pat the fish dry and season with salt and pepper. Set up a dredging station with flour seasoned with salt and pepper on one plate, beaten eggs in a bowl, and panko breadcrumbs combined with smoked paprika, garlic powder, cumin, and chili powder on another plate. Dredge the fish pieces through flour, then egg, then breadcrumbs, coating evenly. Place breaded fish on a clean plate.
4. Step 4: Cook the fish using one of the following methods:
   1. Pan-frying: Heat cooking oil in a large skillet over medium-high heat. Fry fish pieces in batches for 2–4 minutes per side until golden and cooked through. Drain on a wire rack over paper towels and sprinkle with salt immediately.
   2. Baking: Preheat oven to 425°F (220°C). Arrange fish on greased or parchment-lined baking sheet. Spray tops lightly with cooking spray. Bake 12–15 minutes, flipping halfway, until golden and cooked through.
   3. Air frying: Preheat air fryer to 400°F (200°C). Spray basket lightly and arrange fish in a single layer. Spray tops lightly. Air fry 8–12 minutes, flipping halfway, until crisp and cooked through.
5. Step 5: Assemble the taco bowls by spooning cooked rice or quinoa into bowls. Top with crispy fish, followed by zesty slaw, and drizzle with creamy taco sauce. Add any desired optional toppings such as avocado, tomatoes, pickled onions, jalapeños, cilantro, cotija cheese, and lime wedges.
6. Step 6: Serve immediately to enjoy the fish at its crispiest and freshest.

Tips & Variations

• For extra flavor, marinate the fish briefly in lime juice and chili powder before breading.
• Use Greek yogurt in the creamy taco sauce for a tangier, higher-protein option.
• Adjust chipotle peppers in the sauce to control heat level.
• Try swapping cabbage for shredded kale or adding sliced red bell peppers to the slaw for variety.
• If baking, lightly spraying the fish with cooking oil helps achieve a crispier texture.

Storage

Store any leftover crispy fish, slaw, and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a skillet or oven to retain crispiness, avoiding the microwave if possible. Slaw is best served cold, and the sauce can be stirred before serving if any separation occurs.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, you can use frozen fish fillets, but make sure to thaw them completely and pat dry before breading to ensure the coating sticks and crisps properly.

What can I substitute if I don’t have panko breadcrumbs?

If you don’t have panko breadcrumbs, regular breadcrumbs can be used, though the texture will be less crispy. For a gluten-free option, crushed cornflakes or gluten-free breadcrumbs work well.

Crispy Fish Taco Bowls Recipe

Print Recipe

★★★★★

4.9 from 734 reviews

These Crispy Fish Taco Bowls combine crispy, flavorful white fish with a zesty cabbage slaw and a creamy chipotle lime sauce, served over a bed of rice or quinoa. Perfectly balanced with smoky, tangy, and fresh elements, this dish is ideal for a vibrant, satisfying meal that’s easy to customize with your favorite toppings.

• Author: Elias
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

For the Crispy Fish:

• 1.5 lbs White Fish Fillets (cod, tilapia, or mahi-mahi), skinless and boneless, cut into 1-inch strips or chunks
• 1 cup All-Purpose Flour
• 2 Large Eggs, beaten
• 1.5 cups Panko Breadcrumbs
• 1 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Chili Powder
• Salt and freshly ground black pepper, to taste
• 1/4 cup Cooking Oil (vegetable, canola, or avocado oil)

For the Zesty Slaw:

• 4 cups Shredded Cabbage Mix (green and red cabbage or pre-packaged coleslaw mix)
• 1/2 cup Shredded Carrots
• 1/4 cup Chopped Fresh Cilantro
• 1/4 cup Mayonnaise
• 2 tbsp Lime Juice, freshly squeezed
• 1 tbsp Apple Cider Vinegar
• 1 tsp Honey or Agave Nectar (optional)
• Salt and Pepper, to taste

For the Creamy Taco Sauce (Chipotle Lime Crema):

• 1/2 cup Sour Cream or Greek Yogurt
• 1/4 cup Mayonnaise
• 1–2 Chipotle Peppers in Adobo Sauce, minced
• 1 tsp Adobo Sauce
• 1 tbsp Lime Juice, freshly squeezed
• 1 Clove Garlic, minced or grated
• 1/4 tsp Cumin Powder
• Salt, to taste
• Water or Milk, 1-2 tbsp as needed to thin sauce

For Assembling the Bowls:

• 3–4 cups Cooked Rice or Quinoa (brown rice, white rice, cilantro-lime rice, or quinoa)
• Optional Toppings: Sliced avocado or guacamole, diced tomatoes, pickled red onions, jalapeño slices, extra cilantro, crumbled cotija cheese or queso fresco, lime wedges

Instructions

1. Prepare the Zesty Slaw: In a medium bowl, combine the shredded cabbage mix, shredded carrots, and chopped cilantro. In a small bowl, whisk together mayonnaise, lime juice, apple cider vinegar, honey/agave if using, salt, and pepper. Pour the dressing over the cabbage mixture and toss well to combine. Cover and refrigerate for at least 20 minutes to allow flavors to meld and cabbage to soften slightly.
2. Make the Creamy Taco Sauce: In a small bowl or mini food processor, combine sour cream or Greek yogurt, mayonnaise, minced chipotle peppers, adobo sauce, lime juice, minced garlic, cumin powder, and salt. Whisk or blend until smooth. If sauce is too thick, add water or milk one tablespoon at a time to achieve desired drizzling consistency. Taste and adjust seasoning if needed. Set aside or refrigerate.
3. Prepare the Crispy Fish: Pat fish pieces dry with paper towels and season generously with salt and pepper. Set up dredging stations: Plate 1 with all-purpose flour seasoned with salt and pepper; Bowl 2 with beaten eggs; Plate 3 with panko breadcrumbs mixed with smoked paprika, garlic powder, cumin powder, and chili powder. Dredge each fish piece in flour, shake off excess, dip in eggs, then coat thoroughly with the panko mixture. Place breaded fish on a clean plate or baking sheet and repeat with all pieces.
4. Cook the Fish (Pan-Frying Method Recommended): Heat 1/4 cup cooking oil in a large skillet over medium-high heat until shimmering but not smoking. The oil should be about 1/4-inch deep. Carefully place breaded fish pieces into the hot oil without overcrowding. Fry for 2-4 minutes per side until golden brown, crispy, and cooked through (internal temperature 145°F/63°C). Remove with slotted spoon and drain on wire rack set over paper towel-lined baking sheet. Sprinkle lightly with salt immediately.
5. Alternative Cooking Methods: For baking, preheat oven to 425°F (220°C), lightly grease or line baking sheet with parchment, arrange fish in single layer, spray tops with cooking spray, bake 12-15 minutes flipping halfway until golden and cooked through. For air frying, preheat air fryer to 400°F (200°C), spray basket, place fish in single layer with spacing, spray tops with cooking spray, air fry 8-12 minutes flipping halfway until golden, crispy, and cooked through.
6. Assemble the Crispy Fish Taco Bowls: Place cooked rice or quinoa in each bowl as a base. Top with crispy fish, followed by a heaping spoonful of zesty slaw. Drizzle generously with creamy taco sauce. Garnish with optional toppings like sliced avocado, diced tomatoes, pickled red onions, jalapeño slices, extra cilantro, crumbled cotija cheese, and a lime wedge.
7. Serve Immediately: Enjoy the vibrant, flavorful taco bowls while the fish is warm and at its crispiest for the best taste experience.

Notes

• For the crispiest fish, pan-frying is recommended, but baking and air frying are excellent healthier alternatives.
• Use firm white fish for best texture and flavor; avoid floppy or very thin fillets.
• Adjust the amount of chipotle peppers to control the spice level in the sauce.
• Make the slaw at least 20 minutes ahead to allow it to soften and flavors to meld.
• If you prefer, substitute sour cream with Greek yogurt in the sauce to increase protein and tanginess.
• Ensure the oil is hot enough before frying to prevent soggy fish.
• Leftover assembled bowls can be refrigerated, but for best crispiness, reheat fish separately and add fresh toppings.

Keywords: crispy fish taco bowls, fish tacos, crispy white fish, taco bowls, chipotle lime crema, zesty slaw, pan-fried fish, healthy fish tacos