Description
Crispy Fish Taco Bowls serve a delicious twist on taco night with crispy fish, fresh veggies, and a zesty sauce.
Ingredients
Scale
- 1 lb white fish fillets (cod or tilapia)
- 1 cup all-purpose flour (or gluten-free flour)
- 2 large eggs (or flax eggs for vegan option)
- 1 cup panko breadcrumbs (or gluten-free panko)
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup cooking oil (for frying)
- 2 cups cabbage (shredded (green or red))
- 1 cup carrots (grated)
- 1/4 cup cilantro (chopped (optional))
- 1/2 cup mayonnaise (or Greek yogurt for lighter option)
- 2 tbsp chipotle peppers in adobo sauce
- 2 tbsp lime juice
- 1 tbsp honey or agave (optional)
- 2 cups cooked rice or quinoa
Instructions
- Prepare three bowls: one with flour, the second with whisked eggs, and the third with panko mixed with smoked paprika, garlic powder, cumin, and chili powder.
- Dip each fish fillet into the flour, then into the eggs, and finally into the panko mixture, coating well.
- Heat cooking oil in a frying pan over medium-high heat and fry the fish for about 3-4 minutes on each side or until golden and crispy.
- Remove fish and place on paper towels to drain excess oil.
- In a small bowl, mix mayonnaise, chipotle peppers, lime juice, and honey (if using) for the sauce.
- In serving bowls, layer cooked rice or quinoa at the bottom, and top with shredded cabbage, grated carrots, crispy fish, cilantro, and drizzle with the sauce.
Notes
Serve warm with extra lime wedges and toppings like avocado or cheese. Store leftovers separately to maintain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg