Crispy Fish Taco Bowls
Crispy Fish Taco Bowls are a vibrant and flavor-packed meal that everyone will enjoy. This dish features tender, golden-fried fish coated in crunchy panko breadcrumbs, served atop a refreshing slaw of cabbage and carrots. With zesty lime dressing, it’s not just tasty but also visually appealing—perfect for any occasion from casual weeknight dinners to festive gatherings. Customize these bowls with your favorite toppings like sliced avocado or fresh cilantro for an added burst of flavor. It’s a healthy choice packed with lean protein and colorful veggies, making it a family-friendly option that’s sure to become a staple in your home.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
- 1.5 lbs white fish fillets (e.g., cod, tilapia)
- 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 mayonnaise
- 2 tbsp lime juice
- Cooking oil for frying
Instructions
- Gather and prepare all ingredients. Cut fish into strips.
- Set up three bowls: one with seasoned flour, another with beaten eggs, and the third with panko mixed with spices.
- Dredge each fish piece in flour, then dip in egg, and coat with panko.
- Heat oil in a frying pan over medium-high heat. Fry fish until golden brown on both sides (about 3 minutes per side).
- In a large bowl, combine cabbage, carrots, cilantro, and mixed dressing ingredients; toss well.
- Assemble bowls by placing rice or quinoa at the base, topping with slaw and crispy fish. Add desired toppings before serving.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 480
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 180mg
Find it online: https://mealsbysophie.com/crispy-fish-taco-bowls/