Crispy Fish Taco Bowls

$To make crispy fish taco bowls, you will need: - 2 large fillets of white fish (like cod or tilapia) - 1 cup all-purpose flour - 1 teaspoon paprika - 1/2 teaspoon garlic powder - 1/2 teaspoon cumin - Salt and pepper, to taste - 1 cup buttermilk (or regular milk) - 1 cup cornmeal - Vegetable oil, for frying - 2 cups cooked rice (white or brown) - 1 cup shredded green cabbage - 1 avocado, sliced - 1/2 cup cherry tomatoes, halved - 1/4 cup fresh cilantro, chopped - 1 lime, cut into wedges - Spicy mayo (2 tablespoons mayonnaise mixed with sriracha, adjust to taste) For the best outcome, I recommend using: - Fresh cod or tilapia fillets for a mild flavor. - King Arthur flour for a fine texture in the coating. - McCormick spices for consistent flavor in paprika and cumin. - Buttermilk from a local dairy for creaminess. - Stone-ground cornmeal for extra crunch in the coating. If you need to swap some items, consider these options: - Use another white fish like haddock or even shrimp for variety. - Almond flour can replace all-purpose flour for a gluten-free option. - Greek yogurt mixed with water can substitute for buttermilk. - For a lighter meal, replace rice with quinoa or lettuce wraps. - Use a mix of chopped bell peppers instead of cabbage for crunch. {{ingredient_image_1}} Start by slicing the fish fillets into strips. Aim for strips about 1 inch wide. This size helps them cook evenly and makes them easy to eat. In a shallow bowl, mix together the flour, paprika, garlic powder, cumin, salt, and pepper. This blend adds flavor to the fish. In a second bowl, pour the buttermilk. The buttermilk helps the coating stick. In a third bowl, add the cornmeal. You will coat each fish strip in three steps: first, dip it in the seasoned flour, then the buttermilk, and finally, coat it with cornmeal. Press gently to make sure the cornmeal sticks well. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. The oil should be hot enough to sizzle when you add the fish. Fry the strips in batches, making sure not to crowd the pan. Cook each strip for about 3-4 minutes per side, until they turn golden and crispy. Remove them and drain on paper towels to get rid of extra oil. Now, your crispy fish is ready for the taco bowls! To get that perfect crunch, the coating matters a lot. Start with fresh fish. Cut the fish into strips about 1 inch wide. This helps them cook evenly. Use a mix of flour, cornmeal, and spices for a great crust. The cornmeal gives extra crunch. The buttermilk helps the coating stick. This creates a moist inside and crispy outside. Use enough oil for frying. Heat about half an inch of vegetable oil in a skillet. The oil should be hot but not smoking. You can test it by dropping a small piece of fish in the oil. If it sizzles, you are ready to fry. Do not overcrowd the pan. Fry them in batches to keep the heat steady. This way, each piece gets crispy and golden. Seasoning is key for tasty fish taco bowls. Use a blend of paprika, garlic powder, and cumin. These spices add warmth and depth. Adjust salt and pepper to your taste. You can also add lime juice to brighten the flavors. Don't forget the spicy mayo! Mix mayonnaise with sriracha for a kick. Drizzle it on top of the fish for extra zing. Pro Tips Keep the Oil Hot: Ensure the oil is at the right temperature before frying. If it’s not hot enough, the fish will absorb too much oil and become greasy. Use Fresh Ingredients: Fresh fish and produce will enhance the flavor and presentation of your taco bowls, making every bite more delicious. Customize Your Toppings: Feel free to add other toppings like diced red onions, jalapeños, or a sprinkle of feta cheese for added flavor and texture. Make Ahead: You can prep the fish and toppings in advance. Just fry the fish right before serving to keep it crispy. {{image_2}} You can use many kinds of fish for taco bowls. Cod and tilapia are great choices. They stay flaky and tender when cooked. You could also try mahi-mahi or halibut for a richer taste. If you like a stronger flavor, use salmon. It works well in tacos, too. Just make sure to cut the fish into strips for easy frying. Toppings can change your taco bowl game. Shredded cabbage adds crunch and color. You can use purple cabbage for a vibrant twist. Sliced radishes bring a spicy kick, while pickled onions offer a tangy flavor. Try adding mango salsa for a sweet touch. You can also use black beans for extra protein. The lime juice brightens everything up, making each bite refreshing. Crispy fish taco bowls can be made plant-based. Use firm tofu or tempeh instead of fish. Coat it in the same flour mix and fry until golden. Cauliflower also works well. Just break it into florets, season, and fry. For toppings, use avocado, fresh veggies, and a vegan mayo mix. This way, you get a tasty bowl, even without fish! To store leftover fish taco bowls, place the fish and toppings in separate containers. This keeps the fish crispy and the toppings fresh. Use an airtight container for the fish and a salad container for the veggies. Refrigerate within two hours after cooking. The fish will stay good for up to two days. When reheating, keep the fish crispy. Preheat your oven to 375°F (190°C). Place the fish on a baking sheet. Heat for about 10-12 minutes. This helps the fish regain its crunch. Avoid using the microwave, as it may make the fish soggy. You can reheat the rice and toppings separately in the microwave. You can freeze the fish before cooking. Coat the fish and place it on a baking sheet. Freeze until solid, then transfer to a freezer bag. This keeps the fish fresh for up to three months. For already cooked fish taco bowls, freezing is not recommended. The texture may change, and the fish may not taste as good after thawing. To make the fish extra crispy, follow these steps: - Use cold buttermilk for dipping. This helps create a nice crust. - Make sure your oil is hot enough before frying. Test it with a small piece of fish. - Coat the fish in flour, buttermilk, and cornmeal, pressing firmly. This helps the crust stick. - Fry in small batches. Too much fish at once cools the oil, making it soggy. Crispy fish stays crispy when served right away. If you let it sit, it may lose its crunch. Serve it hot for the best taste! Yes, you can make the spicy mayo ahead of time. Mix 2 tablespoons of mayonnaise with sriracha. Adjust the sriracha to your taste. - Store it in an airtight container in the fridge. - Let it chill for at least 30 minutes before serving. This helps the flavors blend well. Making it early saves time on busy days. Plus, it adds a nice kick to your bowls! Fish taco bowls pair well with several sides. Here are my favorites: - Black beans: They add protein and a nice texture. - Corn salad: Sweet corn complements the fish well. - Chips and guacamole: This gives a crunchy contrast to the soft fish. - Grilled vegetables: They provide a healthy, colorful touch. Choose sides that balance the flavors of your fish taco bowls. Enjoy your meal! In this article, we explored delicious fish taco bowls. We discussed essential ingredients, step-by-step cooking, tips for crispiness, and exciting variations. We also covered proper storage for leftovers. Fish taco bowls can impress anyone. With simple steps, you can enjoy tasty meals anytime. Don’t hesitate to try different fish or toppings. Cooking can be fun and rewarding. Enjoy your culinary adventure!$

Delicious and crispy fish taco bowls served with fresh toppings.

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Calories 450 kcal

Ingredients

2 large fillets white fish (such as cod or tilapia)
1 cup all-purpose flour
1 teaspoon paprika
0.5 teaspoon garlic powder
0.5 teaspoon cumin
to taste Salt and pepper
1 cup buttermilk (or regular milk)
1 cup cornmeal
for frying vegetable oil
2 cups cooked rice (white or brown)
1 cup shredded green cabbage
1 whole avocado, sliced
0.5 cup cherry tomatoes, halved
0.25 cup fresh cilantro, chopped
1 whole lime, cut into wedges
2 tablespoons spicy mayo (2 tablespoons mayonnaise mixed with sriracha, adjust to taste)

Instructions

Start by preparing the fish. Slice the fillets into strips about 1 inch wide.
In a shallow bowl, mix together the flour, paprika, garlic powder, cumin, salt, and pepper.
In another bowl, pour the buttermilk.
In a third bowl, place the cornmeal.
Dredge each fish strip first in the seasoned flour, then dip into the buttermilk, and finally coat with the cornmeal, pressing gently to adhere.
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
Once the oil is hot (you can test this by dropping a small piece of fish; it should sizzle), add the coated fish strips in batches, being careful not to overcrowd the pan.
Fry the fish until golden and crispy, around 3-4 minutes per side. Remove and drain on paper towels.
In serving bowls, layer the cooked rice as the base, followed by the crispy fish pieces.
Top with shredded cabbage, avocado slices, halved cherry tomatoes, and a sprinkle of cilantro.
Drizzle the spicy mayo over the top and add lime wedges on the side for squeezing over the fish.

Notes

Serve the bowls on a colorful plate or in individual bowls for a vibrant look. Garnish with extra lime wedges and a sprinkle of cilantro for freshness.

Keyword bowl, crispy, fish tacos, healthy