Crispy Fish Taco Bowls
Enjoy bold flavors with these crispy fish taco bowls featuring seasoned fried fish, fluffy rice, fresh slaw, creamy taco sauce, and a variety of toppings for a satisfying meal.
Equipment
- 1 skillet for frying the fish
- 3 bowls for breading stations
Ingredients
- 1 lb white fish cod, tilapia, or pollock, cut into chunks
- ½ cup all-purpose flour
- 2 eggs beaten
- 1 cup panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon chili powder
- Salt & pepper to taste
- Oil for frying
- 2 cups cooked rice white, brown, or cilantro-lime
- 2 cups shredded cabbage
- 1 small carrot grated
- 2 tablespoons mayo
- 1 tablespoon lime juice
- Salt to taste
- ½ cup sour cream
- 1 tablespoon mayo
- 1 tablespoon lime juice
- 1 teaspoon hot sauce
- ½ teaspoon garlic powder
- Corn kernels
- Black beans
- Pico de gallo
- Avocado slices
- Fresh cilantro
Instructions
- In a bowl, mix shredded cabbage, grated carrot, mayonnaise, lime juice, and salt. Chill while preparing other components.
- Set up three bowls: flour in the first, beaten eggs in the second, and seasoned panko breadcrumbs mixed with paprika, garlic powder, cumin, chili powder, salt, and pepper in the third.
- Dip fish chunks into flour, then eggs, then the seasoned panko mixture, pressing gently to coat.
- Heat oil in a skillet over medium-high heat and fry fish pieces 2 to 3 minutes per side until golden and crispy. Drain on paper towels.
- Alternatively, air fry the fish at 400°F (200°C) for 10–12 minutes, flipping halfway through.
- Whisk together sour cream, mayonnaise, lime juice, hot sauce, and garlic powder until smooth to make the creamy taco sauce.
- Assemble bowls by layering cooked rice, crispy fish, slaw, corn kernels, black beans, pico de gallo, and avocado slices.
- Drizzle bowls with creamy taco sauce and garnish with fresh cilantro.
- Serve warm with extra lime wedges on the side.
Notes
- Add crushed tortilla chips for extra crunch.
- Mix chipotle into sauce for heat.
- Grill fish instead of frying for a lighter option.
- Use cauliflower rice for low-carb version.
- Add mango salsa for a tropical twist.