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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
