Crispy Fish Taco Bowls Recipe

Introduction

Crispy Fish Taco Bowls are a delicious and vibrant meal that combines crunchy, flavorful fish with fresh vegetables and zesty sauce. Perfect for a quick weeknight dinner or casual gathering, these bowls bring all the best taco flavors in a convenient, satisfying dish.

Ingredients

• 1 lb white fish fillets (such as cod, tilapia, or mahi-mahi)
• 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
• 1 cup cornmeal (or panko breadcrumbs)
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper (to taste)
• Oil (for frying)
• 2 cups cooked rice (white or brown)
• 1 cup black beans (rinsed and drained)
• 1 cup corn (canned or frozen)
• 1 cup cherry tomatoes (halved)
• 1 avocado (sliced)
• 1 cup shredded lettuce (or cabbage)
• Fresh cilantro (for garnish)
• Lime wedges (for serving)
• 1/2 cup sour cream (or Greek yogurt)
• 1 tablespoon lime juice
• 1 teaspoon hot sauce (optional)

Instructions

1. Step 1: In a shallow bowl, soak the fish fillets in buttermilk for about 10 minutes to tenderize and add flavor. In another bowl, combine cornmeal, chili powder, garlic powder, cumin, salt, and pepper. Remove the fish from the buttermilk, letting excess drip off, then dredge each fillet in the cornmeal mixture, pressing gently to adhere.
2. Step 2: Heat about 1/4 inch of oil in a large skillet over medium-high heat. When hot, add the coated fish fillets and cook for 3–4 minutes per side or until golden brown and crispy. Remove and drain on paper towels.
3. Step 3: In a small bowl, combine sour cream, lime juice, and hot sauce (if using). Stir until smooth and set aside.
4. Step 4: In serving bowls, start with a base of cooked rice. Top with black beans, corn, cherry tomatoes, avocado slices, and shredded lettuce. Cut the crispy fish into pieces and place on top. Drizzle the lime sauce over everything and garnish with fresh cilantro.
5. Step 5: Serve immediately with lime wedges on the side for squeezing over the bowls.

Tips & Variations

• For a lighter option, bake the fish coated in cornmeal at 425°F (220°C) for 12–15 minutes instead of frying.
• Swap sour cream for Greek yogurt in the sauce for a tangier, protein-packed alternative.
• Add sliced jalapeños or diced mango to the bowls for extra spice or sweetness.
• Use quinoa or cauliflower rice instead of regular rice to make the meal gluten-free or lower in carbs.

Storage

Store leftover fish taco bowls in airtight containers in the refrigerator for up to 2 days. Keep the sauce separate to avoid sogginess. Reheat the fish in a skillet or oven to maintain crispiness, then reassemble the bowls with fresh toppings before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, frozen fish fillets can be used. Be sure to thaw them completely and pat dry before soaking in buttermilk for best results.

What can I substitute if I don’t have buttermilk?

Use regular milk mixed with 1 tablespoon of vinegar or lemon juice, let it sit for 5 minutes to curdle, then use as a buttermilk substitute.

Crispy Fish Taco Bowls Recipe

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4.7 from 68 reviews

These Crispy Fish Taco Bowls combine tender, golden-fried white fish with a vibrant mix of fresh and wholesome toppings including black beans, corn, cherry tomatoes, avocado, and shredded lettuce. Served over a bed of rice and drizzled with a tangy lime-infused sour cream sauce, this dish offers a flavorful, satisfying meal perfect for a quick weeknight dinner or casual entertaining.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

For the Fish

• 1 lb white fish fillets (such as cod, tilapia, or mahi-mahi)
• 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
• 1 cup cornmeal (or panko breadcrumbs)
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Oil for frying (about 1/4 inch in skillet)

For the Bowls

• 2 cups cooked rice (white or brown)
• 1 cup black beans (rinsed and drained)
• 1 cup corn (canned or frozen)
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1 cup shredded lettuce or cabbage
• Fresh cilantro for garnish
• Lime wedges for serving

For the Sauce

• 1/2 cup sour cream (or Greek yogurt)
• 1 tablespoon lime juice
• 1 teaspoon hot sauce (optional)

Instructions

1. Prepare the Fish: In a shallow bowl, soak the fish fillets in buttermilk for about 10 minutes to tenderize and add flavor. In another bowl, mix cornmeal, chili powder, garlic powder, cumin, salt, and pepper. Remove the fish from the buttermilk, letting excess drip off, then dredge each fillet in the cornmeal mixture, pressing gently so the coating sticks.
2. Cook the Fish: Heat about 1/4 inch of oil in a large skillet over medium-high heat until hot. Add the coated fish fillets and cook for 3 to 4 minutes on each side, until golden brown and crispy. Remove the fish from the skillet and drain on paper towels to remove excess oil.
3. Prepare the Sauce: In a small bowl, combine sour cream, lime juice, and optional hot sauce. Stir until smooth and set aside.
4. Assemble the Bowls: Divide cooked rice among bowls. Top with black beans, corn, cherry tomatoes, avocado slices, and shredded lettuce. Cut the crispy fish into bite-sized pieces and place on top. Drizzle with lime sauce and garnish with fresh cilantro.
5. Serve: Serve the taco bowls immediately with lime wedges on the side for squeezing over before eating.

Notes

• Use firm white fish like cod, tilapia, or mahi-mahi for best texture.
• Buttermilk helps tenderize the fish and keeps it moist during frying.
• Adjust the chili powder and hot sauce based on your spice preference.
• For a lighter option, bake the fish coated with cornmeal instead of frying.
• Feel free to swap rice with cauliflower rice for a low-carb variation.

Keywords: crispy fish taco bowls, fish tacos, dinner bowls, fried fish recipe, easy taco bowls