Crispy Fish Taco Bowls
Crispy Fish Taco Bowls are a delightful, flavorful dish perfect for busy weeknights or family gatherings. Featuring tender, flaky fish coated in a crunchy panko crust and paired with a vibrant slaw, these bowls are served over a hearty base of rice or quinoa. This recipe is incredibly versatile—adjust the spice levels to please everyone at the table while enjoying a healthy meal that’s easy to prepare ahead of time. The combination of textures and tastes will surely leave your family craving more!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 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
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh cilantro
- 3–4 cups cooked rice or quinoa
Instructions
- Cut fish fillets into 1-inch strips. Set up three bowls: one with seasoned flour, one with beaten eggs, and one with panko mixed with spices.
- Dredge each piece of fish in flour, dip in eggs, then coat with panko.
- Heat oil in a skillet over medium-high heat; fry fish until golden brown on both sides (about 3-4 minutes each side). Drain on paper towels.
- In a bowl, combine cabbage mix, carrots, cilantro, and dressing ingredients; toss to combine.
- Assemble bowls by layering rice or quinoa, crispy fish, and slaw; add optional toppings as desired.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 570
- Sugar: 3g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 120mg
Find it online: https://easydishhub.com/crispy-fish-taco-bowls/