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–+ servings
Crispy Fish Taco Bowls

Crispy Fish Taco Bowls: A Flavor-Packed Weeknight Delight

Crispy Fish Taco Bowls are a quick and easy weeknight meal bursting with flavor.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 20 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 1 pound Fish Fillets (cod, tilapia) Use firm white fish.
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour.
  • 2 large Eggs Can use flaxseed meal mix for a vegan option.
  • 1 cup Panko Breadcrumbs For a crispy texture.
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder Can be omitted.
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
For the Zesty Slaw
  • 2 cups Cabbage Mix
  • 1 cup Carrots Grated.
  • 1/4 cup Cilantro Can omit if allergic.
For the Creamy Sauce
  • 1/2 cup Mayonnaise Use vegan mayo for dairy-free.
  • 1/2 cup Greek Yogurt Can use plant-based yogurt.
  • 2 tablespoons Chipotle Peppers (in adobo sauce) Adjust for spice preference.
  • 1 tablespoon Lime Juice Can substitute with lemon.
  • 1 teaspoon Honey or Agave Optional.
For Assembly and Toppings
  • 2 cups Rice or Quinoa As the base.
  • as needed Optional Toppings Diced avocado, pickled onions, or jalapeños.

Equipment

  • Skillet
  • Baking sheet
  • blender
  • Mixing bowls

Method
 

Preparation
  1. Prepare the Zesty Slaw by combining shredded cabbage, grated carrots, and chopped cilantro in a bowl. In another bowl, whisk together mayonnaise, lime juice, honey, and salt, then pour over the cabbage mix and toss well. Let it sit for 20 minutes.
  2. Make the Creamy Taco Sauce by blending mayonnaise, Greek yogurt, chipotle peppers, and lime juice until smooth. Adjust thickness as needed with water and refrigerate.
  3. Prep the Crispy Fish by patting fillets dry. Set up a dredging station with seasoned flour, beaten eggs, and panko breadcrumbs. Coat each fillet evenly.
  4. Cook the Fish by heating oil in a skillet and pan-frying fillets for 2-4 minutes per side until golden. Alternatively, bake at 425°F for 12-15 minutes or air fry at 400°F for 8-12 minutes.
  5. Assemble the Bowls by placing a serving of rice or quinoa in each bowl. Top with crispy fish, zesty slaw, and drizzle with creamy sauce. Customize with optional toppings.
  6. Serve immediately, offering lime wedges for squeezing over the bowls.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 50gProtein: 30gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Store leftovers separately to maintain texture and flavor. Use a wire rack to keep fried fish crisp as it cools. Avoid microwaving for reheating fish.

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