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Crispy Fish Taco Bowls Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/crispy-fish-taco-bowls-recipe/