Name: Crispy Fish Taco Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 lb white fish fillets (cod or tilapia); 1 cup all-purpose flour (or gluten-free flour); 2 large eggs (or flax eggs for vegan option); 1 cup panko breadcrumbs (or gluten-free panko); 1 tbsp smoked paprika; 1 tbsp garlic powder; 1 tsp cumin; 1 tsp chili powder; 1 cup cooking oil (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 for lighter option); 2 tbsp chipotle peppers in adobo sauce; 2 tbsp lime juice; 1 tbsp honey or agave (optional); 2 cups cooked rice or quinoa

Description

Deliciously crispy fish fillets served in taco bowls with fresh toppings and a zesty 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 vegan option)
1 cup panko breadcrumbs (or gluten-free panko)
1 tbsp smoked paprika
1 tbsp garlic powder
1 tsp cumin
1 tsp chili powder
1 cup cooking oil (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 for lighter option)
2 tbsp chipotle peppers in adobo sauce
2 tbsp lime juice
1 tbsp honey or agave (optional)
2 cups cooked rice or quinoa

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Instructions

Pat the fish fillets dry with paper towels and set aside.
In a shallow bowl, combine the flour, smoked paprika, garlic powder, cumin, and chili powder.
In another bowl, whisk the eggs until well beaten or prepare flax eggs by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water and let sit for 5 minutes.
Place the panko breadcrumbs in a third shallow bowl.
Heat the cooking oil in a large skillet over medium heat.
Coat each fish fillet in the flour mixture, followed by the egg (or flax egg), and finally in the panko breadcrumbs.
Once the oil is hot, add the coated fish fillets to the pan and cook for about 3-4 minutes on each side until golden brown and crispy.
In the meantime, prepare your toppings by combining the shredded cabbage, grated carrots, and chopped cilantro in a mixing bowl.
For the chipotle sauce, blend the mayonnaise (or Greek yogurt), chipotle peppers, lime juice, and honey (or agave) until smooth.
Remove the cooked fish from the skillet and let drain on paper towels.
To assemble the taco bowls, serve a scoop of cooked rice or quinoa in each bowl, layer with the cabbage-carrot mixture, add crispy fish, and drizzle with the chipotle sauce.

Notes

Choose fresh fish for the best flavor and texture. Make sure the oil is hot for a crispy coating.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Frying
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 4g
Sodium: 600mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 25g
Cholesterol: 120mg