Crispy Fish Taco Bowls
Crispy Fish Taco Bowls are a delightful meal perfect for any occasion, bursting with fresh flavors and textures. This dish features crispy, golden-brown fish paired with colorful vegetables and zesty sauces, making it a satisfying option for busy weeknights or casual gatherings. With its customizable nature, everyone can create their unique bowl tailored to their preferences. Plus, the combination of lean protein and fresh veggies ensures a nutritious meal that will leave you feeling great. Prepare these bowls in under 30 minutes for an easy yet delicious dinner!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
- 1.5 lbs white fish fillets (cod, tilapia, mahi-mahi)
- 1 cup all-purpose flour
- 2 large eggs
- 1.5 cups panko breadcrumbs
- 4 cups shredded cabbage mix
- 1/2 cup mayonnaise
- 2 tbsp lime juice
- Cooked rice or quinoa (for serving)
Instructions
- Set up a dredging station with flour seasoned with salt and pepper in one bowl, beaten eggs in another, and panko breadcrumbs mixed with spices in a third.
- Cut fish into strips; dredge in flour, dip in eggs, then coat with panko mixture.
- Heat oil in a skillet over medium heat; fry fish pieces until golden brown on both sides (about 3–4 minutes each).
- In a large bowl, combine cabbage mix and carrots; whisk together mayonnaise, lime juice, vinegar, and seasonings to make the dressing.
- Assemble bowls starting with rice or quinoa as the base; top with crispy fish and slaw mixture.
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 135mg
Find it online: https://recipesamanda.com/crispy-fish-taco-bowls/