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–+ servings
Crispy Fish Taco Bowls

Crispy Fish Taco Bowls: Fresh Flavors for Easy Dinners

Crispy Fish Taco Bowls combine fresh flavors and easy preparation for a delicious weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 1 pound Fish fillets (cod or tilapia) Use firm white fish for optimal texture
  • 1 cup All-purpose flour Substitute with gluten-free flour if needed
  • 2 large Eggs Beaten
  • 1 cup Panko breadcrumbs Use crushed cornflakes for a different texture
  • 1 teaspoon Smoked paprika Adjust based on taste preference
  • 1 teaspoon Garlic powder Use fresh garlic for more intensity
  • 1 teaspoon Cumin powder Can swap with chili powder for extra kick
  • 1 teaspoon Chili powder Customize spice level according to taste
For the Slaw
  • 4 cups Cabbage mix (shredded cabbage, carrots, cilantro) Kale is a good alternative
  • 1/2 cup Mayonnaise Substitute with Greek yogurt for a healthier version
  • 2 tablespoons Lime juice Freshly squeezed
  • 1 tablespoon Apple cider vinegar Adjust according to taste
  • 1 teaspoon Honey Use agave syrup for a vegan alternative
For the Sauce
  • 1/2 cup Sour cream Greek yogurt can lighten it up
  • 2 tablespoons Chipotle peppers Adjust based on desired spice level
For the Bowls
  • 2 cups Rice or quinoa Cooked
  • Toppings (avocado, tomatoes, pickled onions, lime wedges) Customize according to taste

Equipment

  • Skillet
  • Mixing bowl
  • Thermometer
  • Paper Towels

Method
 

Step-by-Step Instructions
  1. Prepare the Fish: Pat fish fillets dry and season with salt and pepper. Set up a breading station with flour, beaten eggs, and breadcrumb mix. Coat each fillet in flour, egg, then breadcrumbs.
  2. Cook the Fish: Heat oil in a skillet to 350°F. Add breaded fish fillets, not overcrowding the pan. Cook for 3-4 minutes per side until golden brown. Drain on paper towels.
  3. Make the Slaw: In a bowl, combine shredded cabbage, carrots, and cilantro. In another bowl, whisk mayonnaise, lime juice, apple cider vinegar, and optional honey. Toss with the cabbage mixture.
  4. Assemble Bowls: Place cooked rice or quinoa in bowls, top with crispy fish fillets, and add a portion of slaw on top.
  5. Add Toppings: Customize with avocado, tomatoes, pickled onions, and lime wedges. Add jalapeños or cheese if desired.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 30IUVitamin C: 50mgCalcium: 10mgIron: 15mg

Notes

Ensure fish fillets are patted dry before breading to avoid sogginess. Adjust spices to your preference for personalized flavor.

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