Description
Crispy Fish Taco Bowls combine tender, golden-fried white fish with fresh, vibrant toppings and a tangy lime chili sauce over a bed of rice, creating a flavorful and fun meal perfect for any occasion.
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)
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 the flour, paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Mix well to ensure even seasoning.
- Set up buttermilk bath: Pour the buttermilk into a separate shallow dish for dipping the fish fillets to add moisture and help coatings adhere.
- Prepare breadcrumb coating: Place the panko breadcrumbs in a third shallow dish, ready for coating the fish.
- Dip fish in buttermilk: Submerge each fish fillet into the buttermilk, allowing any excess liquid to drip off before dredging.
- Coat fish in flour and breadcrumbs: First coat the fish in the flour mixture, dip back into the buttermilk, then press into the panko breadcrumbs gently to cover thoroughly.
- Heat oil in skillet: Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium-high until shimmering and hot for frying.
- Fry the fish: Carefully add the coated fish fillets to the hot oil and fry for 3-4 minutes per side until golden brown and cooked through. Remove and drain on paper towels to remove excess oil.
- Make the sauce: In a small bowl, mix the sour cream, lime juice, chili powder, and pinch of salt. Taste and adjust seasoning as needed.
- Assemble bowls: Start with a base of cooked rice generously spooned into serving bowls.
- Add toppings: Layer shredded cabbage, crispy fried fish, sliced avocado, diced tomatoes, and a sprinkle of fresh cilantro evenly over the rice.
- Finish and serve: Drizzle the prepared lime chili sauce over the assembled ingredients and serve with lime wedges on the side for squeezing.
Notes
- Use firm white fish fillets for best results; cod, tilapia, and mahi-mahi work well.
- The cayenne pepper is optional but adds a nice subtle heat to the coating.
- For a lighter option, swap out white rice for cauliflower rice or brown rice.
- Be careful when frying to maintain medium-high heat for crispy texture without burning.
- Adjust lime and chili powder levels in the sauce to suit your taste preferences.
- This dish can be made gluten-free by substituting flour with a gluten-free alternative and using gluten-free panko breadcrumbs.
