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–+ servings
Easy Crispy Fish Taco Bowls

Easy Crispy Fish Taco Bowls for Flavorful Weeknight Bliss

These Easy Crispy Fish Taco Bowls are packed with fresh ingredients for a delightful dinner experience.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 1 lb White Fish Fillets (e.g., cod or tilapia) Easily swapped with shrimp or chicken.
  • 1 cup All-Purpose Flour Use gluten-free flour for a gluten-free version.
  • 1 cup Panko Breadcrumbs Substitute with crushed cornflakes for a different texture.
  • 2 Large Eggs Aquafaba works as a vegan alternative.
  • 1 tsp Smoked Paprika Regular paprika or cayenne can provide a spicy kick.
For the Slaw
  • 2 cups Shredded Cabbage Consider coleslaw mix for convenience.
  • 1 cup Shredded Carrots Swap for bell peppers if desired.
  • 1/2 cup Chopped Cilantro Parsley can be substituted if preferred.
For the Creamy Sauce
  • 1/2 cup Mayonnaise Greek yogurt or vegan mayo offers lighter alternatives.
  • 1 tbsp Chipotle Peppers in Adobo Adjust based on your heat preference.
  • 2 tbsp Lime Juice Substitute with lemon juice if needed.
  • 2 cloves Garlic Garlic powder can quickly stand in.
  • 1 tsp Honey/Agave Maple syrup is a great vegan option.
For Serving
  • 2 cups Rice or Quinoa Choose based on your dietary preference.
  • Optional Toppings Sliced radishes, avocado, or refreshing mango salsa.

Equipment

  • blender
  • Skillet
  • large bowl
  • Small bowl

Method
 

Step-by-Step Instructions
  1. Prepare Zesty Slaw: Combine shredded cabbage, shredded carrots, and chopped cilantro. Whisk together the dressing ingredients, pour over vegetables, and refrigerate for 20 minutes.
  2. Make Creamy Taco Sauce: Blend mayonnaise, chipotle peppers, lime juice, minced garlic, and honey until smooth.
  3. Prepare Crispy Fish: Rinse and dry fish fillets. Set up a breading station with flour, beaten eggs, and panko mixed with smoked paprika.
  4. Cook the Fish: Heat oil in a skillet and cook fish for 2-4 minutes on each side until golden. Alternatively, bake or air fry.
  5. Assemble Bowls: Spoon rice or quinoa into bowls, top with fish, slaw, and drizzle creamy sauce. Add optional toppings.
  6. Serve: Garnish with lime wedges and serve warm.

Nutrition

Serving: 1bowlCalories: 540kcalCarbohydrates: 45gProtein: 30gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 150mgSodium: 640mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 1200IUVitamin C: 25mgCalcium: 80mgIron: 2mg

Notes

Pat fish dry before breading for better coating adhesion. Use high-smoke-point oils for frying and don’t overcrowd the pan.

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