Description
Flavorful Crispy Fish Taco Bowls with flaky fish, tangy slaw, and creamy sauce. Quick, easy, and satisfying for any night!
Ingredients
Scale
- For the Crispy Fish:
- 1 lb white fish fillets (cod, tilapia, or haddock)
- 1/2 cup all-purpose flour
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup vegetable oil (for frying)
- For the Tangy Slaw:
- 2 cups shredded red cabbage
- 1 cup grated carrots
- 2 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
- For the Creamy Sauce & Bowl Base:
- 1/2 cup mayonnaise or Greek yogurt
- 1–2 tsp sriracha or chipotle in adobo
- 1 tbsp lime juice (for sauce)
- 4 cups cooked rice (white or brown)
- 1 large avocado, sliced
Instructions
- Prep the Fish & Dredge:: First things first, pat those fish fillets super dry with paper towels. This is a game-changer for getting them crispy, trust me. Then, grab a shallow dish and whisk together the flour, smoked paprika, garlic powder, onion powder, salt, and pepper. Dredge each piece of fish in this mixture, making sure it’s fully coated. Don’t be shy! I usually shake off the excess, otherwise, you get a really thick crust that’s not quite what we’re aiming for in these Crispy Fish Taco Bowls.
- Whip Up the Tangy Slaw:: While the fish is waiting, let’s get that slaw going. In a medium bowl, combine your shredded red cabbage and grated carrots. Now, pour over that fresh lime juice and toss in the chopped cilantro. Give it a good mix. This is where the magic starts to happen; the lime begins to tenderize the cabbage just a bit, giving it that lovely tangy crunch. I always taste it here and sometimes add an extra squeeze of lime because I love that bright flavor.
- Mix the Creamy Sauce:: In another small bowl, whisk together your mayo (or Greek yogurt), sriracha (or chipotle in adobo), and a tiny splash of lime juice if you have extra. I like mine with a little kick, so I’m usually heavy-handed with the sriracha. Taste it and adjust the spice level to your liking. This sauce is what really brings all the elements of these Crispy Fish Taco Bowls together, so don’t skip it!
- Fry the Crispy Fish:: Heat about an inch of vegetable oil in a large skillet over medium-high heat. You want it hot, but not smoking. I usually test it with a tiny bit of flour—if it sizzles immediately, you’re good to go. Carefully place the dredged fish fillets into the hot oil, making sure not to overcrowd the pan. This is where I always have to remind myself to do it in batches, otherwise, the fish won’t crisp up properly. Cook for about 3-4 minutes per side, until golden brown and flaky. The smell is amazing at this point, honestly!
- Rest and Flake the Fish:: Once your fish is beautifully golden and crispy, transfer it to a plate lined with paper towels to drain any excess oil. This helps keep it from getting soggy, which is the worst! Let it rest for a minute or two, then gently flake it into bite-sized pieces with a fork. You should see that lovely, tender white fish inside with the crunchy exterior. This step is crucial for easy eating in your Crispy Fish Taco Bowls.
- Assemble Your Crispy Fish Taco Bowls:: Now for the fun part! Grab your bowls. Start with a base of warm cooked rice. Then, layer on that vibrant tangy slaw. Next, add your flaky, crispy fish. Drizzle generously with the creamy sauce, and top with slices of fresh avocado. Sometimes I add a sprinkle of extra cilantro or a wedge of lime for garnish. It looks so colorful and inviting, and honestly, the aroma of all those fresh ingredients together is just wonderful!