Crispy Fish Taco Bowls
Crispy Fish Taco Bowls are a vibrant and satisfying meal that brings together a medley of fresh ingredients and bold flavors. Perfect for any day of the week, these bowls feature golden-battered fish served over a bed of crunchy slaw, drizzled with a zesty dressing. With customizable toppings like creamy avocado or tangy pickled onions, everyone can create their ideal bowl. Quick to prepare in under 30 minutes, this recipe is not only family-friendly but also a healthy option packed with lean protein and vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- 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
- Cooked rice or quinoa for serving
Instructions
- Gather all ingredients and chop the veggies for the slaw.
- Set up a dredging station: In one bowl, combine flour with salt and pepper; in another, beat eggs; in a third, mix panko breadcrumbs with spices.
- Dip each fish fillet in flour, then egg, and coat with panko mixture.
- Heat oil in a non-stick skillet over medium heat. Fry fish until golden brown on both sides (3–4 minutes per side).
- In a large bowl, mix shredded cabbage, carrots, and cilantro to make the slaw.
- For the dressing, whisk together mayonnaise, lime juice, vinegar, honey (if using), salt, and pepper until smooth.
- To serve, place cooked rice or quinoa in bowls and top with crispy fish, slaw mixture, and drizzle with dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 5g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 150mg
Find it online: https://marystable.com/crispy-fish-taco-bowls/