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- 1 lb white fish fillets (cod or tilapia) - 1 cup breadcrumbs - 1/2 cup cornmeal - 1 teaspoon paprika - 1 teaspoon cumin - 1/2 teaspoon garlic powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 tablespoons olive oil (for frying) - 1 avocado, sliced - 1 cup red cabbage, shredded - 1/2 cup cherry tomatoes, halved - 1 lime, juiced - Fresh cilantro for garnish - Optional toppings: sour cream, salsa, or hot sauce To create my crispy fish taco bowls, I start by choosing the right fish. Cod or tilapia works best due to their mild taste. I take one pound of fish fillets and cut them into bite-sized pieces. This makes them perfect for tacos. Next, I prepare the coating. I mix one cup of breadcrumbs with half a cup of cornmeal. I add one teaspoon each of paprika and cumin for flavor. These spices give the fish a tasty, warm kick. I also toss in half a teaspoon of garlic powder, half a teaspoon of salt, and a quarter teaspoon of black pepper. This mix enhances the fish's taste. I heat two tablespoons of olive oil in a skillet. The oil needs to be hot before I add the fish. I fry the fish pieces for three to four minutes on each side. They should turn golden brown and crispy. Once done, I place them on a paper towel to absorb extra oil. For toppings, I slice one ripe avocado, shred one cup of red cabbage, and halve half a cup of cherry tomatoes. I squeeze fresh lime juice over the bowl for brightness. Fresh cilantro adds a nice touch. I sometimes include optional toppings like sour cream, salsa, or hot sauce for extra flavor. These ingredients come together to form a delightful dish. Each bite offers crispy fish, fresh veggies, and zesty lime. It is simple yet full of flavor. {{ingredient_image_1}} - Preheat your oven to 375°F (190°C). - Pat the fish fillets dry and cut into bite-sized pieces. First, make sure your oven is hot. This will help the fish cook well. Drying the fish helps the coating stick better. Cutting it into small pieces makes it easy to eat. - Combine breadcrumbs, cornmeal, and spices in a large bowl. - Dip and coat each fish piece in the mixture. In a large bowl, mix breadcrumbs, cornmeal, paprika, cumin, garlic powder, salt, and black pepper. This mix gives great flavor. Now, take each fish piece and dip it in the mix. Press it gently to coat well. - Heat olive oil in a skillet and fry fish pieces until golden brown. - Drain on a paper towel-lined plate. Next, heat olive oil in a skillet over medium-high heat. Once it's hot, add the fish pieces. Fry them for about 3-4 minutes on each side. They should turn a nice golden brown. After frying, place them on a paper towel to drain excess oil. - Start with a base of cooked brown rice or quinoa. - Top with crispy fish, avocado, cabbage, and tomatoes. Now, take a serving bowl and add a base of cooked brown rice or quinoa. This will be the hearty part of your bowl. Next, place the crispy fish on top. Then, add slices of avocado, shredded cabbage, and halved cherry tomatoes. - Squeeze lime juice over the bowl. - Garnish and serve immediately. Finally, squeeze fresh lime juice over your bowl. This adds a zesty kick. You can also garnish with cilantro for extra flavor. Serve it right away for the best taste! To get that perfect crispy fish, start with dry fish. Pat it with paper towels to remove moisture. This helps the coating stick well. For frying, heat olive oil until it's hot but not smoking. This will give your fish a golden crust. Fry fish in a single layer. This way, they cook evenly. Cook for 3-4 minutes on each side. Watch closely to avoid burning. If the fish is thick, check for doneness with a fork. The fish should flake easily. If you can't find cod or tilapia, try other white fish. Options like haddock or pollock work well too. For a gluten-free version, use crushed cornflakes instead of breadcrumbs. Almond flour can also be a good substitute. You can even coat the fish in cornmeal alone for a different texture. Making your dish look good is easy! Start with a colorful base of brown rice or quinoa. Layer the crispy fish on top. Add bright red cabbage and yellow cherry tomatoes. Sliced avocado adds a nice creamy touch. For a final pop, sprinkle fresh cilantro on top. A wedge of lime on the side brightens the plate. Consider using vibrant bowls to make it even more appealing. Pro Tips Choose Fresh Fish: Always opt for the freshest fish available for the best flavor and texture. Look for clear eyes and a fresh smell when selecting your fillets. Perfectly Crispy Coating: For an extra crispy texture, let the coated fish pieces rest for about 10 minutes before frying. This helps the coating adhere better during cooking. Customize Your Toppings: Feel free to experiment with different toppings like diced mango, pickled onions, or jalapeños for an added burst of flavor and color to your bowls. Meal Prep Friendly: These bowls can be prepped in advance! Store the fried fish and toppings separately in the fridge, and assemble just before serving for a quick meal. {{image_2}} You can switch up the protein in your taco bowl. Shrimp cooks quickly and has a sweet flavor. Simply season and fry them like the fish. Chicken also works well. Grill or fry it until golden. For a vegetarian option, try grilled vegetables. Bell peppers, zucchini, and onions add great taste. Tofu is another tasty choice. Marinate it, then grill or fry for a nice texture. Spices can change the whole dish. Add chili powder for heat or smoked paprika for depth. A marinade with lime and garlic will give fish a fresh twist. For a fruity touch, use salsas. Mango or pineapple salsa brings sweetness and freshness. They balance the crispy fish perfectly. Think beyond rice! Quinoa offers a nutty flavor and more protein. Cauliflower rice is a low-carb choice. You can also add beans like black beans or pinto beans. Lentils are great for extra protein and fiber. Mix and match to suit your taste! To keep your crispy fish taco bowls fresh, store leftovers in the fridge. Place the fish, rice or quinoa, and toppings in separate containers. Use airtight containers to prevent moisture loss. This helps keep everything tasty and crisp. Recommended storage containers include glass or BPA-free plastic. They seal well and help maintain flavor. Avoid using aluminum foil as it does not seal properly. To reheat the fish and keep it crispy, use an oven or air fryer. Preheat the oven to 375°F (190°C). Place the fish on a baking sheet and heat for about 8-10 minutes. If using an air fryer, set it to 350°F (175°C) and heat for 5-7 minutes. Avoid microwaving the fish as it can make it soggy. For rice or quinoa, add a splash of water and heat in the microwave. Cover with a damp paper towel to keep moisture in. You can freeze the crispy fish, but do it safely. Place the fish in freezer-safe bags. Remove as much air as possible before sealing. This helps prevent freezer burn. As for the bowls, it’s best to freeze components separately. Freeze the fish, rice or quinoa, and toppings in their own bags. This way, you can reheat them without losing texture or flavor. Yes, you can use frozen fish for crispy fish taco bowls. Just make sure to thaw it first. Place the frozen fish in the fridge overnight or use the microwave for quick thawing. Fresh fish offers a better texture and flavor, but frozen works well too. If you use frozen fish, cook it until it reaches 145°F. This ensures it is safe to eat. Crispy fish taco bowls are tasty on their own, but sides enhance the meal. Here are some great options: - Black beans: They add protein and fiber. - Corn salad: Sweet corn complements the fish's flavor. - Cilantro lime rice: This adds a fresh touch. - Guacamole: Creamy and delicious, it pairs perfectly. A serving of crispy fish taco bowls has about 500-600 calories. This depends on your toppings and sides. The fish, rice, and toppings add flavor and nutrients. If you're mindful of calories, use less oil and skip heavy toppings. Yes, you can prepare some ingredients in advance. Cook the rice or quinoa and store it in the fridge. Also, chop veggies like cabbage and tomatoes ahead of time. However, fry the fish just before serving to keep it crispy. This ensures you enjoy the best flavors and textures. This blog post explored crafting delicious crispy fish taco bowls. We covered essential ingredients like fish, spices, and garnishes. You learned step-by-step instructions, from preparing the fish to adding toppings. I shared tips on cooking techniques and storage for leftovers. These bowls are customizable with various proteins and bases. You can enjoy them fresh or reheat them later. Dive into your own fish taco bowl adventure and make it your own!

Crispy Fish Taco Bowls

A delicious and satisfying meal featuring crispy fish, fresh vegetables, and a flavorful base.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb white fish fillets (cod or tilapia)
  • 1 cup breadcrumbs
  • 1/2 cup cornmeal
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (for frying)
  • 1 whole avocado, sliced
  • 1 cup red cabbage, shredded
  • 1/2 cup cherry tomatoes, halved
  • 1 whole lime, juiced
  • to taste fresh cilantro for garnish
  • 2 cups cooked brown rice or quinoa
  • to taste optional toppings: sour cream, salsa, or hot sauce

Instructions
 

  • Prepare the Fish: Preheat your oven to 375°F (190°C). Pat the fish fillets dry with paper towels. Cut them into bite-sized pieces for easy taco assembly.
  • Coat the Fish: In a large bowl, combine the breadcrumbs, cornmeal, paprika, cumin, garlic powder, salt, and black pepper. Dip each fish piece into the mixture, pressing slightly to ensure they are well-coated.
  • Fry the Fish: Heat olive oil in a large skillet over medium-high heat. Once hot, add the coated fish pieces in a single layer. Fry for 3-4 minutes on each side or until golden brown and crispy. Remove and drain on a paper towel-lined plate.
  • Assemble the Bowls: In a serving bowl, start with a base of cooked brown rice or quinoa. Arrange the crispy fish pieces on top, followed by slices of avocado, shredded red cabbage, and halved cherry tomatoes.
  • Add Flavor: Squeeze fresh lime juice over the assembled bowl. Garnish with freshly chopped cilantro and any optional toppings like sour cream, salsa, or hot sauce.
  • Serve: Enjoy the bowls immediately for a satisfying meal full of flavor and crunch!

Notes

Feel free to customize with your favorite toppings.
Keyword fish tacos, healthy bowls, quick meal