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Crispy Fish Taco Bowls

Crispy Fish Taco Bowls
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Crispy Fish Taco Bowls are a vibrant and satisfying meal that combines crunchy, golden fish with fresh vegetables and zesty sauces. Perfect for weeknight dinners or casual gatherings, these bowls allow for plenty of customization to suit your taste. The combination of spices adds a flavorful kick, while the colorful toppings provide an appealing presentation.

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
  • 1/4 cup cooking oil (vegetable or avocado)
  • 4 cups shredded cabbage mix
  • 1/2 cup shredded carrots
  • 1/4 cup mayonnaise
  • 2 tbsp lime juice
  • 1 tbsp apple cider vinegar
  • optional honey/agave nectar

Instructions

  1. Prepare ingredients and tools: Gather your frying pan, mixing bowls, whisk, and measuring utensils.
  2. Dredge the fish: In one bowl, season flour with salt and pepper. In another bowl, beat eggs. In a third bowl, mix panko breadcrumbs with smoked paprika, garlic powder, cumin powder, chili powder, salt, and pepper.
  3. Coat the fish: Dip fish strips in flour first, then egg wash, and finally coat with seasoned panko.
  4. Cook the fish: Heat oil in a skillet over medium-high heat until hot but not smoking. Fry fish until golden brown (about 3-4 minutes per side). Drain on paper towels.
  5. Assemble bowls: Start with rice or quinoa as the base. Top with crispy fish, shredded cabbage mix, and carrots.
  6. Make the dressing: Combine mayonnaise with lime juice, apple cider vinegar, honey/agave nectar (if using), season with salt.
  7. Serve: Drizzle dressing over bowls and garnish with fresh cilantro and any optional toppings.

Nutrition

Find it online: https://recipesbypenelope.com/crispy-fish-taco-bowls/