Description
Crispy Fish Taco Bowls are a delicious and vibrant meal that brings together perfectly breaded fish, fresh slaw, and creamy chipotle sauce for an explosion of flavor. This dish is quick to prepare, making it ideal for weeknight dinners or casual gatherings with friends. Each bowl is customizable, allowing everyone to create their perfect taco experience. Serve these delightful bowls over a bed of rice or quinoa for a satisfying meal that’s as nutritious as it is tasty. Enjoy the fiesta on your plate!
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
- Cooking oil (for frying)
Instructions
- Prepare the fish by patting dry and seasoning with salt and pepper.
- Set up a dredging station: flour in one dish, beaten eggs in another, and a mix of panko breadcrumbs with seasonings in a third.
- Dredge each piece of fish in flour, then egg, and finally coat with the breadcrumb mixture.
- Heat oil in a skillet over medium-high heat and cook the fish until golden brown on both sides (about 3-4 minutes each).
- In a bowl, combine shredded cabbage, shredded carrots, and cilantro. Whisk together the mayonnaise and lime juice; pour over the slaw and toss to combine.
- Assemble your bowls with cooked rice or quinoa as the base, topped with crispy fish and slaw.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 540
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg