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Fish Taco Bowls Recipe

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★★★★★

5 from 105 reviews

These Fish Taco Bowls combine crispy, pan-fried cod with a vibrant spicy slaw and creamy sriracha-lime crema. Layered with fresh romaine, avocado, and mango, this dish balances flavors and textures, delivering a refreshing and satisfying meal perfect for any occasion.

Ingredients

Scale

Spicy Slaw

  • 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

Spicy Crema

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp. sriracha
  • Juice of 1/2 lime

Fish

  • 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)

Assembly

  • 1 head romaine, chopped
  • 2 avocados, finely chopped
  • 1 large mango, sliced
  • Fresh cilantro leaves, for serving
  • Lime wedges, for serving

Instructions

  1. Prepare the Spicy Slaw: In a medium bowl, combine the finely chopped jalapeño (seeds removed), grated garlic, mayonnaise, sour cream, lime zest and juice, kosher salt, and granulated sugar. Mix thoroughly, then add the shredded cabbage and chopped cilantro. Toss until the cabbage is evenly coated with the spicy dressing. Set aside to let flavors meld.
  2. Make the Spicy Crema: In a separate small bowl, whisk together the mayonnaise, sour cream, sriracha, and juice of half a lime until smooth and creamy. Adjust the lime or sriracha to taste if desired. Refrigerate until ready to use.
  3. Prepare the Fish: In a medium bowl, mix the flour, chili powder, kosher salt, black pepper, and garlic powder to create the seasoned dredge. Pour the whole milk into another bowl. Submerge the fish strips into the milk, fully coating them.
  4. Cook the Fish: Heat the neutral oil in a large skillet over medium-high heat until shimmering. Lightly dredge each fish strip in the seasoned flour mixture, shaking off any excess. Working in batches to avoid overcrowding, gently place the fish strips into the hot oil. Cook for 3 to 4 minutes on one side until golden brown, then carefully turn and cook an additional 2 minutes on the other side until cooked through and golden. Transfer the cooked fish to a wire rack set over a baking sheet to drain excess oil and keep crisp.
  5. Assemble the Bowls: Divide the chopped romaine evenly among serving bowls. Top each with a generous portion of the spicy slaw, followed by several pieces of the crispy fish. Add chopped avocado, sliced mango, and fresh cilantro leaves. Drizzle the spicy crema over the top, and garnish the bowls with lime wedges to squeeze fresh juice as desired.
  6. Serve Immediately: Ensure the fish is warm and crispy at serving time. Enjoy the vibrant flavors and refreshing combination of textures in every bite.

Notes

  • For a spicier dish, leave some jalapeño seeds in the slaw or add extra sriracha to the crema.
  • You can substitute cod with other firm white fish like haddock or tilapia.
  • For gluten-free, use gluten-free flour blend instead of all-purpose flour.
  • Use a neutral oil with a high smoke point like canola or vegetable oil for frying.
  • Ensure not to overcrowd the skillet when frying fish to maintain crispiness and even cooking.
  • Leftover slaw and crema can be stored in the refrigerator for up to 2 days.

Keywords: fish taco bowls, pan-fried fish, spicy slaw, sriracha crema, cod tacos, fresh fish recipe

Find it online: https://kitchenbyclara.com/fish-taco-bowls-recipe/