Created on August 26th, 2025 at 05:07 pm
Flavor-packed, fresh, and perfect for taco night
If you love tacos but want something fresh, crunchy, and served in a bowl — these Crispy Fish Taco Bowls are about to become your weeknight favorite! They deliver all the satisfying flavors of a taco — flaky white fish, crunchy slaw, creamy chipotle sauce — but in a bowl that’s easy to assemble and even easier to devour. Perfect for summer dinners or quick weeknight meals, these bowls take under an hour and are easy to prep ahead. Bonus: they’re naturally light, high in protein, and bursting with zesty flavor. 🌞✨ Whether you’re serving the family or meal-prepping for yourself, these bowls bring bold taco vibes with zero fuss.

⏱️ Time Breakdown
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Servings: 4 bowls
📝 Ingredients List
For the Crispy Fish
- 1.5 lbs white fish fillets (cod, tilapia, or mahi-mahi), cut into 1-inch strips
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1.5 cups panko breadcrumbs
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cumin powder
- 1/2 tsp chili powder
- Salt and freshly ground black pepper, to taste
- 1/4 cup cooking oil (vegetable, canola, or avocado)
For the Zesty Slaw
- 4 cups shredded cabbage mix
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh cilantro
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 tbsp apple cider vinegar
- 1 tsp honey or agave (optional)
- Salt and pepper, to taste
For the Creamy Taco Sauce (Chipotle Lime Crema)
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise
- 1–2 chipotle peppers in adobo sauce, minced (plus 1 tsp sauce)
- 1 tbsp lime juice
- 1 clove garlic, minced
- 1/4 tsp cumin powder
- Salt, to taste
- Water or milk to thin, if needed
For Assembling
- 3–4 cups cooked rice or quinoa
- Optional toppings: sliced avocado, diced tomatoes, pickled red onions, jalapeños, cilantro, cotija or queso fresco, lime wedges
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large skillet or frying pan
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Mixing bowls
- Tongs or slotted spoon
- Small whisk
- Baking sheet or wire rack
- Paper towels
👩🍳 Step-by-Step Instructions
- Make the Zesty Slaw
In a bowl, toss together cabbage, carrots, and cilantro. In a small bowl, whisk mayo, lime juice, vinegar, honey, salt & pepper. Pour over the slaw and mix well. Refrigerate for 20 minutes. 🥬✨ - Make the Taco Sauce
Combine sour cream (or Greek yogurt), mayo, chipotle, adobo, lime juice, garlic, cumin, and salt. Blend or whisk until smooth. Thin with water/milk if needed. Chill until serving. - Prep the Fish for Frying
Pat the fish dry. Season with salt and pepper. Dredge: flour → egg → seasoned panko (with paprika, garlic, cumin, chili). Press to coat. Place on a tray. - Cook the Fish
Heat oil in a skillet over medium-high. Fry fish in batches, 2–4 mins per side, until golden brown and crisp. Transfer to a wire rack and lightly salt. 🔥 - Assemble Your Bowls
Start with a scoop of rice or quinoa. Add crispy fish, a spoonful of slaw, a drizzle of taco sauce, and your favorite toppings. 🌈 - Serve Fresh!
Enjoy immediately while the fish is hot and ultra crispy. Don’t forget the lime wedge!
💡 Pro Tips
- Make Ahead: Slaw and sauce can be prepped 1 day ahead and stored in the fridge.
- Air Fry It: Air fry fish at 400°F for 10–12 minutes, flipping halfway, for a lighter option.
- Swap the Base: Try with cauliflower rice or greens for a low-carb bowl.
- Batch It: Double the fish and freeze breaded pieces uncooked for a quick future meal.
📊 Nutrition Table
Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
---|---|---|---|---|---|---|
1 bowl | 620 | 40g | 38g | 22g | 6g | 5g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

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