Description
These Better-Than-Takeout Fish Taco Bowls feature crispy seasoned white fish, zesty slaw, fluffy rice, and a smoky chipotle sauce for a bold and satisfying meal at home.
Ingredients
- 1 pound white fish fillets (cod or tilapia)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 tablespoons cooking oil (canola or vegetable oil)
- 2 cups shredded cabbage (green or red)
- 1 cup grated carrots
- 1/4 cup chopped cilantro
- 1/2 cup mayonnaise or Greek yogurt
- 1 tablespoon chipotle peppers in adobo sauce
- 2 tablespoons lime juice
- 1 tablespoon honey or agave
- 2 cups cooked rice or quinoa
- Salt and pepper to taste
Instructions
- In a mixing bowl, combine shredded cabbage, grated carrots, and cilantro. In a separate bowl, whisk together mayonnaise or Greek yogurt, 1 tablespoon lime juice, honey, salt, and pepper. Toss the dressing with the slaw and refrigerate for 20 minutes.
- In a blender or food processor, blend mayonnaise or Greek yogurt with chipotle peppers, remaining lime juice, garlic powder, cumin, and a pinch of salt until smooth. Adjust consistency with additional lime juice if needed.
- Pat the fish fillets dry and season both sides with salt and pepper. Set up a dredging station with flour in one bowl, beaten eggs in another, and panko mixed with smoked paprika, chili powder, and a pinch of salt in a third bowl.
- Dredge each fillet in flour, dip into the egg, and coat thoroughly with the seasoned panko breadcrumbs.
- Heat cooking oil in a skillet over medium-high heat. Fry fish for 2 to 4 minutes per side until golden and crispy. Alternatively, bake at 425°F for 12 to 15 minutes or air fry at 400°F for 8 to 12 minutes until cooked through.
- Assemble bowls by adding a layer of rice or quinoa, topping with crispy fish, a generous scoop of slaw, and a drizzle of chipotle sauce.
- Serve immediately with lime wedges and optional toppings such as sliced avocado or jalapeños.
Notes
- For a gluten-free version, use gluten-free flour and gluten-free panko breadcrumbs.
- Greek yogurt can be substituted for mayonnaise for a lighter option.
- Store leftovers in separate airtight containers for up to 2 days.
- Reheat fish in an oven or air fryer to maintain crispiness.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Fry
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 720 kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 135 mg
