Description
Delicious crispy fish taco bowls topped with refreshing slaw, creamy avocado, and zesty chipotle sauce.
Ingredients
Scale
- 4 Fish fillets (e.g., cod or tilapia)
- 1 cup Cornmeal or panko breadcrumbs
- 2 cups Cabbage (shredded)
- 1 cup Carrots (shredded)
- 1 Avocado (sliced)
- 2 Limes (juiced)
- 1/2 cup Chipotle sauce
- 2 cups Cooked rice or quinoa
- Salt
- Pepper
- Oil (for frying)
Instructions
- Preheat oil in a pan for frying over medium-high heat.
- Season fish fillets with salt and pepper, then coat them in cornmeal or panko breadcrumbs.
- Fry the fish until golden and crispy, about 3–4 minutes on each side.
- Combine shredded cabbage, carrots, lime juice, and a pinch of salt in a bowl for the slaw.
- Assemble by placing cooked rice or quinoa in a bowl, then topping with crispy fish, slaw, sliced avocado, and drizzling with chipotle sauce.
- Serve warm and enjoy your taco bowls!
Notes
Use fresh fish for best results and don’t overcrowd the pan while frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 40mg