Crispy Fish Taco Bowls Recipe
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.
- 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
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
- 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.
- 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.
- Prepare the Sauce: In a small bowl, combine sour cream, lime juice, and optional hot sauce. Stir until smooth and set aside.
- 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.
- 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
Find it online: https://reemcook.com/crispy-fish-taco-bowls-recipe/
