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Crispy Fish Taco Bowls

Crispy Fish Taco Bowls
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Crispy Fish Taco Bowls are a delightful and colorful dish that brings the essence of the ocean right to your dinner table. These bowls feature perfectly crispy fish, fresh vegetables, and vibrant toppings that create a meal that is not only satisfying but also visually stunning. Ideal for summer gatherings or a light lunch, these taco bowls offer a unique blend of textures and flavors that everyone will love. They are easy to prepare, customizable to suit various tastes, and packed with wholesome ingredients—making them a go-to option for health-conscious diners.

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
  • 1/2 cup shredded carrots
  • 1/4 cup mayonnaise
  • 2 tbsp lime juice
  • 1 tbsp apple cider vinegar
  • 1 tsp honey or agave nectar (optional)
  • Cooked rice or quinoa (3-4 cups)

Instructions

  1. Rinse the fish fillets under cold water and pat dry.
  2. Set up three shallow dishes: one with seasoned flour, one with beaten eggs, and one with panko mixed with spices.
  3. Dredge each piece of fish in flour, then egg, and finally coat with panko.
  4. Heat oil in a frying pan over medium heat and cook fish until golden brown on both sides (about 3-4 minutes per side).
  5. In a large bowl, combine shredded cabbage mix with shredded carrots and cilantro.
  6. Mix mayonnaise, lime juice, apple cider vinegar, honey/agave syrup (if using), salt, and pepper in a separate bowl; pour over the slaw mixture and toss.
  7. Serve by placing cooked rice or quinoa at the base of each bowl, topping it with crispy fish and slaw mixture.

Nutrition

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

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