Description
Enjoy a flavorful twist on taco night with these delightful crispy fish taco bowls, featuring flaky fish, crunchy toppings, and a smoky 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)
- 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 a 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
Instructions
- Prepare the fish: Pat the fish fillets dry and cut into strips. Season with salt and pepper.
- Create the breading station: Place flour in one bowl, whisk eggs in another, and combine panko breadcrumbs with spices in a third bowl.
- Dredge the fish: Dip each strip in flour, then in egg, and finally coat with panko.
- Heat the oil: In a deep skillet, heat oil until shimmering.
- Fry the fish: Fry fillets for 2-3 minutes on each side until golden brown, then drain on paper towels.
- Prepare the sauce: Mix mayonnaise, chipotle peppers, lime juice, and honey in a small bowl.
- Assemble the bowls: Start with a base of rice or quinoa, top with crispy fish, cabbage, carrots, and sprinkle cilantro. Drizzle with chipotle sauce.
Notes
For a healthier alternative, bake the fish instead of frying. Customize with extra toppings like avocado or mango for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 150mg