Name: Crispy Fish Taco Bowls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 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; 1/4 cup Cooking Oil; 4 cups Shredded Cabbage Mix; 1/2 cup Shredded Carrots; 1/4 cup Chopped Fresh Cilantro; For the Sauce:; 1/4 cup Mayonnaise; 2 tbsp Lime Juice; 1 tbsp Apple Cider Vinegar; 1 tsp Honey or Agave Nectar (optional); 1/2 cup Sour Cream or Greek Yogurt; 1-2 Chipotle Peppers in Adobo Sauce (minced); 1 tsp Cumin Powder; 1 Clove Garlic (minced); Water or Milk (to thin if needed); Cooked Rice or Quinoa (3-4 cups); Optional Toppings: Avocado, diced tomatoes, pickled red onions, jalapeños, extra cilantro, or cheese

Description

Crispy fish taco bowls featuring golden fried fish, vibrant veggies, and a creamy, zesty sauce.

Ingredients

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
1/4 cup Cooking Oil
4 cups Shredded Cabbage Mix
1/2 cup Shredded Carrots
1/4 cup Chopped Fresh Cilantro
For the Sauce:
1/4 cup Mayonnaise
2 tbsp Lime Juice
1 tbsp Apple Cider Vinegar
1 tsp Honey or Agave Nectar (optional)
1/2 cup Sour Cream or Greek Yogurt
1-2 Chipotle Peppers in Adobo Sauce (minced)
1 tsp Cumin Powder
1 Clove Garlic (minced)
Water or Milk (to thin if needed)
Cooked Rice or Quinoa (3-4 cups)
Optional Toppings: Avocado, diced tomatoes, pickled red onions, jalapeños, extra cilantro, or cheese

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Instructions

Pat the fish dry and cut it into strips or chunks.
Set up a dredging station with flour in one bowl, beaten eggs in another, and panko breadcrumbs mixed with smoked paprika, garlic powder, cumin, chili powder, salt, and pepper in a third bowl.
Dredge each piece of fish in flour, shaking off the excess.
Dip the fish into the egg wash, allowing any excess to drip off.
Coat it with the panko mixture.
Heat oil in a pan over medium heat. Add fish in batches, cooking until golden brown on all sides (about 4 minutes). Once done, drain on paper towels.
While the fish cooks, toss the shredded cabbage and carrots in a bowl. Mix mayonnaise, lime juice, apple cider vinegar, and optional honey to make the dressing.
Spoon rice or quinoa into bowls, add fish, top with the cabbage mix, drizzle with sauce, and add any additional toppings you love.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. For frozen storage, freeze uncooked fish and avoid breading until ready to cook.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: Mexican