Crispy Fish Taco Bowls: Easy and Flavorful Weeknight Delight
Enjoy these crispy fish taco bowls for a delightful weeknight meal that balances flavor and simplicity.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound white fish fillets
- 1 cup flour
- 2 eggs
- 1 cup panko breadcrumbs
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 tablespoon olive oil
- 4 corn tortillas
- 1 cup shredded cabbage
- 1 avocado
- ½ cup salsa
Instructions
- Preheat the oven to 400°F (200°C).
- Set up a breading station with flour, beaten eggs, and panko mixed with chili powder, cumin, and salt.
- Dip the fish fillets first in flour, then in egg, and finally in the panko mixture, coating well.
- Place the breaded fish on a baking sheet and drizzle with olive oil.
- Bake for 12-15 minutes until crispy and cooked through.
- Warm the corn tortillas in a skillet over medium heat.
- Assemble the bowls by layering cabbage, fish, avocado slices, and salsa on top of the tortillas.
Notes
- For added flavor, marinate the fish in lime juice before breading.
- Feel free to customize toppings based on your preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Crispy Fish Taco Bowls