Print

Crispy Fish Taco Bowls

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicious crispy fish taco bowls topped with slaw, corn, and avocado, perfect for a family-friendly dinner or Taco Tuesday.

Ingredients

Scale
  • 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

  1. Make the slaw: In a bowl, mix shredded cabbage, grated carrot, mayonnaise, lime juice, and salt. Chill while preparing other components.
  2. Prepare the coatings: 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.
  3. Coat the fish: Dip fish chunks into flour, then eggs, then the seasoned panko mixture, pressing gently to coat.
  4. Fry the fish: Heat oil in a skillet over medium-high heat and fry fish pieces for 2 to 3 minutes per side until golden and crispy. Drain on paper towels.
  5. Air fry option: Alternatively, air fry the fish at 400°F (200°C) for 10–12 minutes, flipping halfway through for perfect crispiness.
  6. Prepare the creamy taco sauce: Whisk together sour cream, mayonnaise, lime juice, hot sauce, and garlic powder until smooth to make the creamy taco sauce.
  7. Assemble the bowls: Layer cooked rice, crispy fish, slaw, corn kernels, black beans, pico de gallo, and avocado slices in bowls.
  8. Drizzle and garnish: Drizzle bowls with creamy taco sauce and garnish with fresh cilantro. Serve warm with extra lime wedges on the side.

Notes

Leftovers can be stored in an airtight container for up to 2 days. Reheat in a skillet or air fryer to maintain crispiness.

Nutrition

Find it online: https://delishrecipezbylucy.com/crispy-fish-taco-bowls-recipe/

Scroll to Top