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Crispy Fish Taco Bowls

Crispy Fish Taco Bowls
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Crispy Fish Taco Bowls are a vibrant and satisfying meal that combines crunchy, flavorful fish with fresh vegetables and zesty toppings. This recipe is perfect for busy weeknights or casual gatherings, allowing you to customize each bowl to suit your taste. With a delightful mix of textures and flavors, these taco bowls are sure to impress family and friends alike. Plus, they’re easy to prepare and can be made ahead of time for added convenience!

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
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp cumin powder
  • 1/2 tsp chili powder
  • Salt and freshly ground black pepper to taste
  • 4 cups shredded cabbage mix
  • 1/2 cup shredded carrots
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup mayonnaise
  • 2 tbsp lime juice
  • 1 tbsp apple cider vinegar
  • Cooked rice or quinoa (about 3-4 cups)
  • Optional toppings: sliced avocado or guacamole, diced tomatoes, pickled red onions, jalapeño slices, extra cilantro, lime wedges

Instructions

  1. Prepare the fish by cutting it into 1-inch strips. Set up three bowls: one with seasoned flour, one with beaten eggs, and one with panko mixed with spices.
  2. Dredge the fish in flour, dip in egg wash, then coat in panko breadcrumbs.
  3. Heat oil in a skillet over medium-high heat and fry the fish until golden brown on both sides (about 3-4 minutes per side).
  4. In another bowl, combine cabbage mix and carrots. Whisk together mayonnaise, lime juice, apple cider vinegar, salt, and pepper for the dressing; toss it with the slaw.
  5. Assemble each bowl by layering cooked rice or quinoa at the bottom topped with crispy fish and slaw.

Nutrition

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