Name: Fish Taco Bowls Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican-inspired
Ingredients: 1 jalapeño, seeds removed, finely chopped; 1 small clove garlic, grated; 2 tbsp. mayonnaise; 2 tbsp. sour cream; Zest and juice of 1 lime; 1 tsp. kosher salt; 1/4 tsp. granulated sugar; 6 cups shredded green and/or red cabbage; 1/4 cup chopped fresh cilantro; 1/4 cup mayonnaise; 1/4 cup sour cream; 2 tbsp. sriracha; Juice of 1/2 lime; 3/4 cup all-purpose flour; 2 tsp. chili powder; 2 tsp. kosher salt; 1/2 tsp. freshly ground black pepper; 1/2 tsp. garlic powder; 1 cup whole milk; 1 1/2 lbs cod or any firm white fish, cut into strips about 3″-by-1 1/2″; 1/2 cup neutral oil (such as canola or vegetable oil); 1 head romaine, chopped; 2 avocados, finely chopped; 1 large mango, sliced; Fresh cilantro leaves, for serving; Lime wedges, for serving

Introduction

Fish Taco Bowls are a vibrant and flavorful meal perfect for any day of the week. This dish combines crispy, spiced fish with fresh ingredients like avocado and mango, all brought together with a creamy, spicy slaw and zesty crema. It’s a colorful and satisfying bowl that’s easy to customize and sure to please everyone at the table.

A white plate holds a layered salad starting with a base of green leafy lettuce at the bottom, topped with shredded purple and white cabbage mixed with small yellow mango slices and diced avocado cubes scattered around the edges. Two pieces of lightly browned, grilled fish sit in the center. The entire dish is drizzled with a light pink creamy sauce and garnished with fresh cilantro leaves. A green lime wedge rests on the side of the plate. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 jalapeño, seeds removed, finely chopped

1 small clove garlic, grated

2 tbsp. mayonnaise

2 tbsp. sour cream

Zest and juice of 1 lime

1 tsp. kosher salt

1/4 tsp. granulated sugar

6 cups shredded green and/or red cabbage

1/4 cup chopped fresh cilantro

1/4 cup mayonnaise

1/4 cup sour cream

2 tbsp. sriracha

Juice of 1/2 lime

3/4 cup all-purpose flour

2 tsp. chili powder

2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/2 tsp. garlic powder

1 cup whole milk

1 1/2 lb. cod or any firm white fish, cut into strips about 3″ by 1 1/2″

1/2 cup neutral oil

1 head romaine, chopped

2 avocados, finely chopped

1 large mango, sliced

Fresh cilantro leaves and lime wedges, for serving

Instructions

Step 1: Make the spicy slaw by combining the jalapeño, grated garlic, 2 tablespoons mayonnaise, 2 tablespoons sour cream, lime zest and juice, kosher salt, granulated sugar, shredded cabbage, and chopped cilantro in a large bowl. Mix well and set aside to let the flavors meld.

Step 2: Prepare the spicy crema by whisking together 1/4 cup mayonnaise, 1/4 cup sour cream, sriracha, and the juice of half a lime. Adjust the heat by adding more sriracha if desired. Keep refrigerated until ready to serve.

Step 3: In a medium bowl, mix the flour, chili powder, kosher salt, black pepper, and garlic powder. Pour the milk into another medium bowl. Place the fish strips into the milk, coating them briefly.

Step 4: Heat the neutral oil in a large skillet over medium-high heat. Lightly dredge each fish strip in the seasoned flour mixture, shaking off excess.

Step 5: Working in batches if necessary, carefully lay the fish strips in the hot skillet. Cook until golden brown on one side, about 3 to 4 minutes, then flip and cook the other side for about 2 minutes more. Transfer the cooked fish to a wire rack set over a baking sheet to drain.

Step 6: To assemble the bowls, divide the chopped romaine evenly among serving bowls. Top with a generous helping of the spicy slaw, several pieces of the crispy fish, chopped avocado, sliced mango, fresh cilantro leaves, and a drizzle of the spicy crema. Serve immediately with lime wedges on the side.

Tips & Variations

For extra crunch, try adding toasted pumpkin seeds or crushed tortilla chips to your bowl.

Swap cod for shrimp or mahi-mahi if you prefer a different seafood option.

If you like it milder, reduce the amount of jalapeño and sriracha in the slaw and crema.

Use Greek yogurt instead of sour cream for a lighter, tangy twist in the sauces.

FAQs

Can I make the spicy slaw and crema ahead of time?

Yes, both the spicy slaw and crema can be prepared up to a day in advance. Keep them refrigerated in separate airtight containers to maintain freshness.

What if I don’t have a skillet for frying the fish?

You can bake the fish strips in a preheated 425°F (220°C) oven for about 15 minutes, flipping halfway through, until crispy and cooked through. However, pan-frying typically gives a better golden crust.