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Crispy Fish Taco Bowls

Better-than-takeout fish taco bowls featuring crispy panko-crusted white fish, fluffy rice, fresh cabbage, avocado, and a generous drizzle of smoky, creamy Baja sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Crispy Fish & Breading
  • 1.5 lbs White Fish Fillets Cod, Halibut, or Tilapia, cut into strips
  • 1 cup All-Purpose Flour
  • 2 large Eggs lightly beaten
  • 1.5 cups Panko Breadcrumbs
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Chili Powder
  • 1 tsp Sea Salt
  • 0.5 tsp Black Pepper
  • 3-4 tbsp Avocado or Vegetable Oil for pan-frying
Bowl Base & Veggies
  • 3 cups Cooked White Rice Jasmine or Basmati
  • 2 cups Purple Cabbage thinly shredded
  • 2 large Avocados diced
  • 0.5 cup Fresh Cilantro finely chopped
Creamy Baja Sauce
  • 0.5 cup Mayonnaise
  • 0.25 cup Sour Cream or plain Greek yogurt
  • 1-2 tbsp Chipotle Peppers in Adobo minced
  • 1 tbsp Fresh Lime Juice
  • 0.5 tsp Garlic Powder

Equipment

  • Large Skillet
  • 3 Shallow Dishes (for breading)
  • Small mixing bowl
  • Cutting board and knife

Method
 

  1. Prepare your rice and chop all vegetables. Set aside in bowls.
  2. Make the Baja Sauce: In a small bowl, whisk together the mayonnaise, sour cream, minced chipotles, lime juice, and garlic powder until smooth. Keep in the fridge.
  3. Set up a breading station with three shallow dishes: one with flour mixed with paprika, garlic powder, chili powder, salt, and pepper; one with beaten eggs; and one with Panko breadcrumbs.
  4. Pat the fish strips completely dry. Coat each strip in the seasoned flour, dip in the beaten eggs, and finally press firmly into the Panko breadcrumbs to coat heavily.
  5. Heat oil in a large skillet over medium-high heat. Once shimmering, add the breaded fish in a single layer (do not overcrowd). Pan-fry for 3-4 minutes per side until deep golden brown and crispy. Drain on a paper towel.
  6. Assemble the bowls: Divide the warm rice among four bowls. Top with shredded cabbage, diced avocado, and the crispy fish strips.
  7. Drizzle generously with the creamy Baja sauce, garnish with fresh chopped cilantro, and serve with lime wedges.

Notes

For maximum crispiness, always use Panko breadcrumbs instead of regular fine breadcrumbs, and ensure your fish is patted completely dry before beginning the breading process.