Crispy Fish Taco Bowls
Crispy Fish Taco Bowls are a delightful fusion of crunchy fish, fresh veggies, and zesty sauce, served atop a bed of rice or quinoa. This dish offers a satisfying combination of textures and flavors, making it ideal for both casual lunches and festive dinners. With the ability to customize toppings to your liking, these bowls are perfect for any occasion—from summer gatherings to quick weeknight meals. Enjoy this vibrant, healthy meal that’s sure to impress family and friends!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Frying/Baking
- Cuisine: Mexican
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
- 1/2 cup mayonnaise
- 2 tbsp lime juice
- Cooked rice or quinoa (3–4 cups)
- Optional toppings: sliced avocado, diced tomatoes, pickled red onions
Instructions
- Prepare ingredients by gathering all items on the countertop.
- Dredge the fish in seasoned flour, dip in beaten eggs, then coat with panko crumbs mixed with spices.
- Cook the fish by either pan-frying until golden brown or baking until crispy at 425°F (220°C) for about 12–15 minutes.
- While the fish cooks, mix cabbage with carrots and cilantro; combine mayonnaise with lime juice.
- Assemble bowls by layering rice/quinoa, crispy fish, cabbage mixture, and drizzle with dressing.
- Add optional toppings before serving.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 525
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 155mg
Find it online: https://fastrecipeclub.com/crispy-fish-taco-bowls/