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Easy Baja Fish Taco Bowls Recipe

A close-up of a delicious baja fish taco bowls featuring crispy fish pieces over rice, topped with slaw, avocado, and white sauce.
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Make these flavorful Baja Fish Taco Bowls at home. This recipe features crispy white fish, a creamy spicy sauce, and fresh citrus slaw for a satisfying, deconstructed fish taco meal.

Ingredients

Scale
  • 1.5 lb white fish fillets (cod or tilapia), cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying (or cooking spray for baking/air frying)
  • 4 cups shredded cabbage mix
  • 1/2 cup chopped cilantro
  • 1/4 cup lime juice (about 2 limes)
  • 1 tablespoon olive oil
  • 1/2 teaspoon sugar
  • For the Creamy Sauce: 1/2 cup mayonnaise, 2 tablespoons sour cream, 1 tablespoon lime juice, 1 teaspoon sriracha (adjust to taste), pinch of salt
  • For Serving: Cooked rice or quinoa, avocado slices, extra lime wedges

Instructions

  1. Prepare the fish coating: In one shallow dish, mix flour, chili powder, cumin, salt, and pepper. In a second dish, place the beaten eggs. In a third dish, place the panko breadcrumbs.
  2. Dredge the fish pieces first in the flour mixture, shaking off excess. Dip into the egg, then coat thoroughly in the panko breadcrumbs.
  3. Cook the fish: Heat about 1 inch of oil in a heavy skillet over medium-high heat. Fry the fish in batches for 3-4 minutes per side until golden brown and cooked through. Alternatively, bake at 400F (200C) for 15 minutes or air fry until crispy. Drain on paper towels.
  4. Make the citrus slaw: In a medium bowl, combine the shredded cabbage, cilantro, lime juice, olive oil, sugar, and a pinch of salt. Toss well to combine.
  5. Make the creamy sauce: Whisk together the mayonnaise, sour cream, lime juice, sriracha, and salt until smooth.
  6. Assemble your Baja Fish Taco Bowls: Divide the cooked rice or quinoa among four bowls. Top with the crispy fish pieces, a generous portion of the citrus slaw, slices of avocado, and drizzle heavily with the spicy creamy sauce. Serve immediately with extra lime wedges.

Notes

  • For a healthy fish taco bowl option, skip frying and bake the breaded fish on a wire rack set over a baking sheet.
  • You can prepare the slaw and sauce one day ahead to speed up weeknight dinner assembly.
  • Use firm white fish like cod, tilapia, or mahi-mahi for the best texture.

Nutrition

Find it online: https://kitchenuser.net/baja-fish-taco-bowls-recipe/