Crispy Fish Taco Bowls
Crispy Fish Taco Bowls are a vibrant and satisfying meal that bring together crunchy, flavorful fish with fresh vegetables and zesty toppings. Perfect for summer gatherings or busy weeknights, these bowls are not only delicious but also customizable to suit your taste. With the light coating of crispy panko breadcrumbs and a medley of fresh ingredients, each bite is a delightful experience that leaves everyone craving more. Whether you’re looking for a quick lunch or a family dinner option, these bowls offer a nutritious twist on traditional tacos that everyone will enjoy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Frying
- 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
- 1 tsp smoked paprika
- 4 cups shredded cabbage mix
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- Cooked rice or quinoa (3–4 cups)
Instructions
- Cut fish fillets into 1-inch strips and season with salt and black pepper.
- Set up a breading station: one bowl with flour, another with beaten eggs, and a third with panko mixed with smoked paprika.
- Dredge fish in flour, dip in egg, then coat with panko mixture.
- Heat oil in a frying pan over medium-high heat and cook fish until golden brown (about 3–4 minutes per side). Drain on paper towels.
- In a large bowl, mix shredded cabbage, carrots, cilantro, mayonnaise, lime juice, salt, and pepper.
- Serve cooked rice or quinoa as the base in bowls topped with crispy fish and the cabbage mixture.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 480
- Sugar: 3g
- Sodium: 610mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 120mg
Find it online: https://easywithmia.com/crispy-fish-taco-bowls/