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To create tasty crispy fish taco bowls, you need the right fish and base. Here are the main ingredients you'll need: - 1 lb white fish fillets (like cod or tilapia) - 2 cups cooked brown rice or quinoa Seasoning makes the fish shine. For the best flavor, gather these spices: - 1 cup all-purpose flour - 1/2 cup cornmeal - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1/2 teaspoon cayenne pepper - Salt and pepper to taste - 2 large eggs, beaten Toppings add freshness and crunch. Here are some great options: - 1 cup shredded red cabbage - 1 cup cherry tomatoes, halved - 1 ripe avocado, diced - 1/4 cup fresh cilantro, chopped - Juice of 1 lime - Optional toppings: sliced radishes, jalapeños, sour cream or yogurt These ingredients create a fun and tasty meal. Enjoy the process of making your fish taco bowls! {{ingredient_image_1}} Start by drying the fish fillets with paper towels. This helps the coating stick better. Season both sides with salt and pepper. This simple step adds a lot of flavor. Set up three bowls for the breading. In the first bowl, mix flour, smoked paprika, garlic powder, cayenne pepper, and a pinch of salt and pepper. In the second bowl, beat the eggs until they are well mixed. The third bowl holds the cornmeal. Take each fillet and first dredge it in the flour mix. Shake off any extra flour. Next, dip the fillet in the beaten eggs. Finally, coat it with cornmeal. Make sure each piece is well covered. Heat vegetable oil in a large frying pan over medium-high heat. You want the oil to be hot, around 350°F or 175°C. Carefully add the fish fillets in batches. Fry them for about 4-5 minutes on each side. Look for a golden brown color and crispy texture. When done, remove the fish and let it drain on paper towels. In a big bowl, mix cooked brown rice or quinoa, shredded red cabbage, halved cherry tomatoes, diced avocado, and chopped cilantro. Squeeze lime juice over this mix and gently toss it together. Now it’s time to build your bowls. Start with the rice mixture as the base. Top it with a few pieces of crispy fish. Add any extra toppings you like, such as sliced radishes, jalapeños, or a dollop of sour cream. Enjoy your colorful and tasty dish! To get that perfect crisp, start with dry fish. Pat the fillets with paper towels. This helps the coating stick better. I mix flour with smoked paprika, garlic powder, and cayenne for flavor. This blend adds a nice kick. Dredge the fish well in this mixture. Shake off any extra flour. Dip it in egg, then coat with cornmeal. The cornmeal gives a crunch that you will love. Use vegetable oil for frying. It has a high smoke point and works well. I like to heat the oil to 350°F (175°C). This is the right temperature for frying. If it's too cold, the fish will soak up oil. If it's too hot, the coating will burn. You can also use canola or peanut oil as good alternatives. Both give a nice flavor and crispness. Prep your ingredients before you start cooking. Chop the vegetables and make the rice or quinoa ahead of time. This saves you time when you are ready to eat. You can also bread the fish in advance. Just keep it in the fridge until you fry it. This way, you get the same great taste without rushing. Enjoy your cooking time! Pro Tips Fish Freshness: Always choose the freshest fish available for the best flavor and texture. Look for clear eyes and bright skin. Perfect Frying Temperature: Use a thermometer to ensure your oil is at the right temperature (around 350°F/175°C) for crispy results without absorbing too much oil. Crunchy Coating: For extra crunch, double-dip the fish by repeating the dredging process before frying. Flavorful Rice Base: Cook the brown rice or quinoa in vegetable or chicken broth instead of water to infuse more flavor into the base of your bowls. {{image_2}} You can easily swap the fish for shrimp or chicken. Shrimp cooks fast and adds a nice crunch. Just season and cook them the same way as the fish. If you prefer chicken, use boneless thighs or breasts. Cut them into strips and follow the same breading steps. You will get a tasty twist on the classic fish taco bowl. If you want a meat-free meal, try using vegetables or tofu. Cauliflower works great when roasted or fried. It has a nice texture and absorbs flavors well. You can also use firm tofu. Press it to remove water, then cut it into cubes. Bread it like the fish and fry until crispy. Both options are delicious and filling. You can change the flavor by adding spices or sauces. For a spicy kick, mix more cayenne pepper or add chili powder to the breading. You can also drizzle hot sauce on top before serving. For a fresh taste, squeeze extra lime juice over the bowl. This brightens the dish and adds zest. Experiment with different flavors to find your favorite combination! Store any leftover fish taco bowls in an airtight container. Keep them in the fridge. Use them within three days for the best taste. Make sure to separate the fish from the rice mixture. This keeps the fish crispy. To reheat, use an oven or an air fryer. Preheat the oven to 350°F (175°C). Place the fish on a baking sheet. Heat for about 10 minutes until warm. If using an air fryer, cook at the same temperature for about 5 minutes. This method keeps the fish crispy. You can freeze the fish separately. Wrap each piece tightly in plastic wrap. Place them in a freezer bag. They can last for up to two months. I do not recommend freezing the rice mixture. It does not hold up well after thawing. When ready to eat, thaw in the fridge overnight before reheating. I recommend using white fish like cod or tilapia. These fish have a mild flavor and flaky texture. They fry well, giving you that perfect crispy bite. You can also try other white fish like haddock or pollock. Just avoid fish with a strong taste, as it may overpower the dish. Yes, you can make it gluten-free! Replace all-purpose flour with a gluten-free flour blend. You can also use gluten-free cornmeal if needed. Check the labels on all ingredients, especially sauces and toppings, to prevent gluten exposure. This way, everyone can enjoy the tasty fish taco bowls. Fish taco bowls shine with fresh sides. Try serving them with a simple green salad or corn salad. Black beans or refried beans also add protein and flavor. You can also serve with tortilla chips and salsa for a fun crunch. These sides enhance the meal and make it more filling. To keep the fish crispy, avoid stacking it in a bowl. Place it on a rack instead. This allows air to circulate and keeps the fish crisp. You can also reheat it in an oven at a low temperature for a few minutes. This method helps regain that crunchy texture. You learned how to make crispy fish tacos today. We covered the best ingredients, cooking steps, and pro tips. You now know how to pick proteins and add flavors. Storing and reheating tips help keep your meal fresh. Trying different toppings adds fun to your tacos. Remember, cooking is about discovery. Enjoy making these tasty dishes and sharing them with others!

Crispy Fish Taco Bowls

Delicious and crispy fish taco bowls served with fresh toppings and a zesty lime dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb white fish fillets (such as cod or tilapia)
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • to taste salt and pepper
  • 2 large eggs, beaten
  • as needed vegetable oil for frying
  • 2 cups cooked brown rice or quinoa
  • 1 cup shredded red cabbage
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 juice of 1 lime
  • as desired optional toppings: sliced radishes, jalapeños, sour cream or yogurt

Instructions
 

  • Start by preparing the fish. Pat the fish fillets dry with paper towels and season with salt and pepper on both sides.
  • In one bowl, mix the flour, smoked paprika, garlic powder, cayenne pepper, and a pinch of salt and pepper. In another bowl, place the beaten eggs. In a third bowl, add the cornmeal.
  • Dredge each fillet in the flour mixture, shaking off excess, then dip into the eggs, followed by coating with cornmeal. Repeat for all fillets.
  • In a large frying pan, heat vegetable oil over medium-high heat. Once the oil is hot (around 350°F/175°C), carefully add the fish in batches. Fry each side for about 4-5 minutes until golden brown and crispy. Remove and drain on paper towels.
  • In a large bowl, combine the cooked rice or quinoa, shredded cabbage, halved cherry tomatoes, diced avocado, and cilantro. Squeeze lime juice over the mixture and gently toss together.
  • To assemble the bowls, start with a base of the rice mixture, top with a few pieces of crispy fish, and any additional toppings like sliced radishes, jalapeños, or a dollop of sour cream.

Notes

Serve in colorful dishes and garnish with cilantro and lime wedges for a vibrant look.
Keyword bowl, fish tacos, healthy