Description
Indulge in these vibrant and flavorful Crispy Fish Taco Bowls, featuring perfectly fried fish, fresh vegetables, and a creamy chipotle sauce.
Ingredients
Scale
- 1 lb white fish fillets (cod or tilapia)
- 1 cup all-purpose flour (or gluten-free flour)
- 2 large eggs (or flax eggs for a vegan option)
- 1 cup panko breadcrumbs (or gluten-free panko)
- Spices: smoked paprika, garlic powder, cumin, chili powder
- Cooking oil (about 1 cup for frying)
- 2 cups cabbage (shredded, green or red)
- 1 cup carrots (grated)
- 1/4 cup cilantro (chopped, optional)
- 1/2 cup mayonnaise (or Greek yogurt)
- 2 tablespoons chipotle peppers in adobo sauce
- 2 tablespoons lime juice
- 1 tablespoon honey or agave (optional)
- 2 cups cooked rice or quinoa
Instructions
- Get your ingredients ready: Rinse and dry fish fillets. Shred cabbage, grate carrots, and chop cilantro. Cook rice or quinoa according to package instructions.
- Create the crunchy coating: In a bowl, combine flour with spices. In another bowl, whisk eggs, and in a third bowl, pour panko breadcrumbs.
- Prepare the fish: Coat fish fillets in the seasoned flour, dip in eggs, and roll in panko breadcrumbs.
- Fry to perfection: Heat oil in a skillet and fry the fish fillets for 3–4 minutes per side until golden brown.
- Whip up the sauce: Mix mayonnaise (or Greek yogurt), chipotle peppers, lime juice, and honey until smooth.
- Assemble the bowls: Start with rice or quinoa, layer with cabbage, carrots, topped with fried fish, drizzle with chipotle sauce, and sprinkle cilantro.
Notes
Make the sauce and chop veggies a day in advance to save time. For a healthier option, consider air frying or baking the fish.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 120mg