Crispy Fish Taco Bowls with Cilantro Slaw

• 1 lb white fish fillets, cut into strips
• 1/2 cup cornmeal
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 egg, beaten
• 1/2 cup vegetable oil
• 1 small cabbage, shredded
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup cooked quinoa or rice
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• Lime wedges for serving

Steps

1. 1 In a bowl, mix cornmeal, garlic powder, chili powder, salt, and pepper.
2. 2 Dip fish strips in beaten egg, then coat with cornmeal mixture.
3. 3 Heat oil in a large skillet over medium heat. Fry fish until golden and crispy, about 3 minutes per side.
4. 4 For the slaw, toss shredded cabbage with cilantro, lime juice, olive oil, cumin, salt, and pepper.
5. 5 Divide quinoa or rice into bowls.
6. 6 Top each bowl with fish, slaw, avocado, and cherry tomatoes.
7. 7 Serve with lime wedges on the side.

Equipment

• Large skillet
• Mixing bowls
• Tongs
• Cutting board and knife

Variations

• Swap quinoa for cauliflower rice for a low-carb option.
• Add a drizzle of hot sauce for a spicy kick.

Substitutions

• Use panko breadcrumbs in place of cornmeal for a different texture.
• Substitute avocado with mango for a sweet twist.

Pairings

• Serve with black beans or a side of Mexican street corn.
• A fresh fruit salsa makes a delightful addition.

Nutrition

Tips

• Use a paper towel-lined plate to drain the fried fish.
• For a lighter option, bake the fish at 400°F for 12-15 minutes after coating.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven to maintain crispiness.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Pair with a refreshing Mexican cerveza or a zesty limeade.
• Add a dollop of sour cream or a squeeze of fresh lime for extra flavor.

FAQ