Print

Crispy Fish Taco Bowls

Crispy Fish Taco Bowls
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the vibrant flavors of Crispy Fish Taco Bowls, a delightful dish that transports you to sun-kissed shores with every bite. This recipe features golden, crispy fish fillets perched atop a fluffy base of rice or quinoa, accompanied by a colorful medley of crunchy cabbage slaw and drizzled with zesty chipotle sauce. Each component harmonizes to create an explosion of taste and texture that’s perfect for any occasion—be it a cozy weeknight dinner or a festive gathering with friends. Enjoy the joy of customization as you pile on your favorite toppings, making every bowl uniquely yours!

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
  • 3–4 cups cooked rice or quinoa

Instructions

  1. Pat fish fillets dry and season with salt and pepper.
  2. Set up a dredging station with flour in one dish, beaten eggs in another, and panko mixed with desired spices in a third.
  3. Dredge each fish fillet first in flour, then dip in egg, and finally coat in panko breadcrumbs.
  4. Heat oil in a large skillet over medium-high heat. Fry fillets until golden brown on both sides (about 3-4 minutes each), then drain on paper towels.
  5. In a bowl, combine shredded cabbage mix with mayonnaise, lime juice, salt, and pepper; let sit for at least 10 minutes to enhance flavors.
  6. Assemble bowls by placing rice or quinoa at the bottom, topping with fried fish and slaw, then drizzling with chipotle sauce.

Nutrition

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