Crispy Fish Taco Bowls
Crispy Fish Taco Bowls are a delicious and vibrant meal option that fuses crispy, golden fish with fresh vegetables and creamy sauces. Perfect for busy weeknights or casual gatherings, this dish is easy to customize with your favorite toppings. Bursting with flavor and nutrition, these taco bowls feature flaky fish coated in crunchy panko breadcrumbs, layered over a base of rice or quinoa, and topped with a tangy slaw and zesty sauce. Not only do they deliver on taste, but they also provide a wholesome meal the whole family will enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 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
- 4 cups shredded cabbage mix
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 3–4 cups cooked rice or quinoa
Instructions
- Prepare the fish by patting dry and seasoning with salt and pepper.
- Set up three bowls: one with seasoned flour, one with beaten eggs, and one with a panko mixture of breadcrumbs and spices.
- Dredge each fish piece in flour, dip in egg, then coat with panko.
- Heat oil in a skillet over medium-high heat. Cook the coated fish for about 3-4 minutes per side until golden brown.
- In a bowl, combine shredded cabbage mix, carrots, cilantro, mayonnaise, lime juice, and seasonings to create the slaw.
- Assemble bowls starting with rice or quinoa as the base; add crispy fish, slaw mixture, and optional toppings.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 90mg
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