Description
Savor the deliciousness of Crispy Fish Taco Bowls, a vibrant dish that brings together perfectly breaded fish, colorful slaw, and zesty chipotle sauce. Ideal for weeknight dinners or festive gatherings, this meal not only delights the eyes but also packs a nutritious punch. Served over rice or quinoa, these customizable bowls cater to everyone’s tastes while ensuring a satisfying dining experience.
Ingredients
Scale
- 1.5 lbs white fish fillets (cod, tilapia, or mahi-mahi)
- 1 cup all-purpose flour
- 2 large eggs
- 1.5 cups panko breadcrumbs
- 4 cups shredded cabbage mix
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 3–4 cups cooked rice or quinoa
Instructions
- Pat dry fish fillets and season with salt and pepper.
- Set up a dredging station with flour, beaten eggs, and seasoned panko.
- Coat each fish fillet in flour, dip in egg, then cover with panko breadcrumbs.
- Heat oil in a skillet over medium-high heat; fry fish for 3-4 minutes on each side until golden brown.
- In a bowl, mix shredded cabbage with mayonnaise and lime juice; toss to coat.
- Assemble bowls by layering rice or quinoa at the base, topped with crispy fish and slaw.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 490
- Sugar: 2g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 65mg