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Crispy Fish Taco Bowls

Crispy Fish Taco Bowls
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Enjoy these Crispy Fish Taco Bowls packed with flavor! Perfect for meal prep—try this easy recipe today!

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 chopped fresh cilantro
  • 3–4 cups cooked rice or quinoa
  • 1/4 cup mayonnaise
  • 2 tbsp lime juice
  • 1 tbsp apple cider vinegar
  • 1 tsp honey or agave nectar (optional)
  • Salt and pepper to taste

Instructions

  1. Cut fish fillets into strips and season with salt and pepper.
  2. Set up a dredging station: one bowl with flour, another with beaten eggs, and a third with panko mixed with smoked paprika, garlic powder, cumin powder, and chili powder.
  3. Dredge each fish piece in flour, dip in egg wash, then coat in panko breadcrumbs.
  4. Heat oil in a skillet over medium heat; cook fish in batches until golden brown (about 3-4 minutes per side).
  5. In a bowl, combine cabbage mix, carrots, cilantro, lime juice, and mayonnaise for the slaw.
  6. Assemble bowls by layering cooked rice or quinoa topped with slaw and crispy fish.

Nutrition

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