Crispy Fish Taco Bowls with Zesty Slaw and Creamy Chipotle Sauce Recipe

Introduction

Crispy Fish Taco Bowls offer a delicious and refreshing twist on classic taco night. Featuring crispy pan-fried fish, a zesty slaw, and a creamy chipotle sauce, these bowls combine flavor and texture in every bite. Perfect for a quick weeknight dinner or casual gatherings.

Ingredients

• 1 lb white fish fillets (cod or tilapia)
• 1 cup all-purpose flour or gluten-free flour
• 2 large eggs or flax eggs for vegan option
• 1 cup panko breadcrumbs or gluten-free panko
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp cumin
• 1 tsp chili powder
• 1 cup cooking oil for frying
• 2 cups shredded cabbage (green or red)
• 1 cup grated carrots
• 1/4 cup chopped cilantro (optional)
• 1/2 cup mayonnaise or Greek yogurt for lighter option
• 2 tbsp chipotle peppers in adobo sauce
• 2 tbsp lime juice
• 1 tbsp honey or agave (optional)
• 2 cups cooked rice or quinoa

Instructions

1. Step 1: In a large bowl, combine shredded cabbage, grated carrots, and chopped cilantro to make the zesty slaw.
2. Step 2: In a separate bowl, whisk together mayonnaise (or Greek yogurt), lime juice, honey or agave (if using), salt, and pepper to create the dressing. Pour over the cabbage mixture and toss well. Chill in the refrigerator for 20 minutes.
3. Step 3: For the creamy sauce, blend mayonnaise or Greek yogurt with chipotle peppers, adobo sauce, lime juice, garlic, cumin, and salt in a food processor until smooth.
4. Step 4: Pat fish fillets dry and season with salt and pepper. Prepare the dredging station with three bowls: one with flour, one with beaten eggs, and one with panko mixed with smoked paprika, garlic powder, cumin, and chili powder.
5. Step 5: Coat each fish piece first in flour, then dip in egg, and finally press into the seasoned panko mixture to coat fully.
6. Step 6: Heat cooking oil in a skillet over medium heat. Fry the fish for 2-4 minutes per side until golden brown and crispy. Alternatively, bake fish at 425°F for 12-15 minutes or air fry at 400°F for 8-12 minutes.
7. Step 7: Assemble the bowls by layering cooked rice or quinoa, crispy fish, and zesty slaw. Drizzle generously with the creamy chipotle sauce.
8. Step 8: Serve warm with optional toppings like avocado slices or jalapeños for extra flavor and heat.

Tips & Variations

• Use gluten-free flour and panko to make this recipe suitable for gluten sensitivities.
• For a vegan version, substitute fish with fried cauliflower or tofu and use flax eggs for dredging.
• If you prefer a milder sauce, reduce the amount of chipotle peppers or omit them altogether.
• Try swapping rice for quinoa or cauliflower rice for a lighter bowl.

Storage

Store leftover crispy fish and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat fish gently in a skillet or oven to maintain crispiness. The creamy sauce can be refrigerated for up to 3 days but should be stirred well before serving. Assemble bowls just before eating to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the fish instead of frying it?

Yes, baking at 425°F for 12-15 minutes is a great alternative to frying and results in crispy fish with less oil.

What can I use instead of mayonnaise in the sauce?

You can substitute Greek yogurt for a lighter, tangier sauce or use vegan mayonnaise for a dairy-free option.

Crispy Fish Taco Bowls with Zesty Slaw and Creamy Chipotle Sauce Recipe

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★★★★★

4.9 from 78 reviews

• Author: lina
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Crispy Fish Taco Bowls offer a delightful twist on traditional tacos, featuring golden fried white fish fillets served over a bed of rice or quinoa, topped with a zesty cabbage slaw and drizzled with a creamy chipotle sauce. Perfect for a flavorful and satisfying taco night.

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Ingredients

Scale 1x2x3x

For the Fish

• 1 lb white fish fillets (cod or tilapia)
• 1 cup all-purpose flour or gluten-free flour
• 2 large eggs or flax eggs for vegan option
• 1 cup panko breadcrumbs or gluten-free panko
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp cumin
• 1 tsp chili powder
• 1 cup cooking oil for frying

For the Zesty Slaw

• 2 cups cabbage, shredded (green or red)
• 1 cup carrots, grated
• 1/4 cup cilantro, chopped (optional)

For the Creamy Sauce

• 1/2 cup mayonnaise or Greek yogurt for lighter option
• 2 tbsp chipotle peppers in adobo sauce
• 2 tbsp lime juice
• 1 tbsp honey or agave (optional)

For the Bowl Assembly

• 2 cups cooked rice or quinoa

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Instructions

1. Prepare the Zesty Slaw: In a large mixing bowl, combine shredded cabbage, grated carrots, and chopped cilantro. In a separate small bowl, whisk together mayonnaise (or Greek yogurt), lime juice, vinegar, honey or agave, salt, and pepper to create the dressing. Pour the dressing over the cabbage mixture and toss well to coat evenly. Refrigerate the slaw for about 20 minutes to let the flavors meld.
2. Make the Creamy Chipotle Sauce: In a food processor, blend mayonnaise or Greek yogurt with chipotle peppers in adobo sauce, lime juice, garlic, cumin, and salt until smooth and creamy. Set aside for drizzling later.
3. Prepare the Fish: Pat the fish fillets dry with paper towels and season both sides with salt and pepper. Set up a dredging station with three shallow bowls: one with flour mixed with smoked paprika, garlic powder, cumin, and chili powder; the second with beaten eggs or flax eggs; and the third with panko breadcrumbs.
4. Coat the Fish: Dredge each fillet first in the seasoned flour, then dip into the beaten eggs, and finally press firmly into the panko breadcrumbs to evenly coat. This layering creates a crispy crust once cooked.
5. Cook the Fish: Heat cooking oil in a skillet over medium heat. Fry the fish fillets for 2 to 4 minutes per side, until golden brown and cooked through. Alternatively, bake the coated fillets at 425°F (220°C) for 12 to 15 minutes, or air fry at 400°F (200°C) for 8 to 12 minutes until crisp and cooked.
6. Assemble the Taco Bowls: In each serving bowl, create a base of cooked rice or quinoa. Top with crispy fish pieces, a generous helping of the chilled zesty slaw, and drizzle with the creamy chipotle sauce. Add optional toppings such as avocado slices or jalapeños if desired. Serve warm.

Notes

• For a vegan version, use flax eggs instead of eggs and vegan mayonnaise.
• Gluten-free flour and panko breadcrumbs can be used to make the recipe gluten-free.
• Adjust the spice level of the creamy sauce by using more or fewer chipotle peppers.
• Leftover fish can be reheated in the oven to maintain crispiness.
• Serve with lime wedges for extra freshness.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Mexican-inspired

Keywords: fish taco bowl, crispy fish, taco night, easy dinner, Mexican-inspired, gluten-free fish tacos, creamy chipotle sauce, zesty slaw, pan-fried fish