Description
These Crispy Fish Taco Bowls offer a delicious and vibrant meal featuring tender white fish fillets coated in a crunchy panko crust, served over a bed of rice with fresh vegetables and a tangy lime chili sauce. Perfect for a quick weeknight dinner that combines bold flavors, textures, and colorful ingredients.
Ingredients
Scale
For the Fish:
- 1 pound white fish fillets (such as cod, tilapia, or mahi-mahi)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- Vegetable oil (for frying, about 1/2 inch deep in pan)
For the Bowls:
- 4 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1 cup diced tomatoes
- 1/2 cup chopped fresh cilantro
- Lime wedges (for serving)
For the Sauce:
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt to taste
Instructions
- Prepare the flour mixture: In a shallow dish, combine flour, paprika, garlic powder, cayenne pepper (if using), salt, and pepper. This seasoned mixture will add flavor and help the coating adhere to the fish.
- Prepare buttermilk bath: Pour buttermilk into a separate shallow dish to soak the fish fillets, which helps keep them moist and tender.
- Prepare breadcrumbs: Place panko breadcrumbs in a third shallow dish to coat the fish and give it a crispy texture.
- Dip fish in buttermilk: Take each fish fillet and dip it completely into the buttermilk, allowing excess to drip off.
- Coat the fish: First dredge the fish in the flour mixture, then dip it back into the buttermilk, and finally coat it thoroughly with panko breadcrumbs, pressing gently to ensure the crumbs stick well.
- Heat oil: In a large skillet, pour vegetable oil about 1/2 inch deep and heat over medium-high until hot enough for frying (around 350°F or when a breadcrumb sizzles immediately).
- Fry the fish: Carefully add the breaded fish fillets to the hot oil. Fry each side for 3-4 minutes until golden brown and cooked through. Remove and drain on paper towels to remove excess oil.
- Make the sauce: In a small bowl, combine sour cream, lime juice, chili powder, and a pinch of salt, stirring well. Adjust seasoning to your preference.
- Assemble the bowls: Start by placing cooked rice evenly into serving bowls.
- Add toppings: Layer shredded cabbage, the crispy fried fish fillets, sliced avocado, and diced tomatoes on top of the rice.
- Garnish and serve: Sprinkle chopped cilantro over each bowl, drizzle with the prepared lime chili sauce, and serve with lime wedges on the side for extra zing.
Notes
- You can substitute the white fish with firm fish like halibut or snapper if preferred.
- Use cauliflower rice for a low-carb or gluten-free option.
- To reduce oil absorption, keep the oil temperature consistent when frying.
- The cayenne pepper is optional; omit or adjust based on spice tolerance.
- This recipe works well with other toppings like sliced radishes or pickled jalapeños for extra flavor.
