If you’re craving all the flavors and textures of a fish taco but want to sneak some veggies into your life, then this crispy fish taco bowl is your new best friend. Think crispy, pan fried fish paired with a creamy, spicy slaw- the perfect base for a veggie packed twist on everyone’s favorite taco. Then, add a little sweetness from diced mango, the buttery creaminess of avocado, and a drizzle of spicy crema, and suddenly you’ve got a summer salad that’s basically a party on a plate.
The fish in this recipe is pan fried, which is way easier to manage at home and keeps things on the lighter side. White fish is delicate, so handle it gently when flipping.
Without a doubt, the slaw deserves its own shoutout. Creamy, tangy, and packing a punch of lime juice, lime zest, and jalapeño. it’s the kind of recipe you’ll want in your back pocket.
As for the toppings, they’re totally flexible. Avocado and mango are classic summer vibes, but don’t be afraid to get creative. You can also use whatever’s in season or in the back of your fridge too.
Ingredients
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 & Assembly
- 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
Directions
Step 1
Let’s start with the slaw! In a large bowl, whisk together jalapeño, garlic, mayonnaise, sour cream, lime zest, lime juice, salt, and a pinch of sugar. Toss in the cabbage and cilantro, mixing everything until it’s beautifully combined. Once that’s done, pop it in the fridge. Keep it in there until you’re ready to assemble the salad.
Step 2
Next up, the spicy crema. In a small bowl, whisk together mayonnaise, sour cream, sriracha, and lime juice. Give it a quick chill in the fridge while you prep the fish.
Step 3
After that, you’re ready to get the fish going. In a medium bowl, mix together flour, chili powder, salt, pepper, and garlic powder. Pour milk into another medium bowl and soak the fish in it. Basically, this keeps it tender and ready for that golden crust.
Step 4
Following the soak, heat oil in a large skillet over medium-high heat. Then, lightly dredge the fish in the flour mixture, shaking off any excess. While working in batches, gently place the fish in the hot skillet. Cook until golden brown on one side, about 3–4 minutes, then carefully flip for another 2 minutes until the other side is golden and crispy. Once cooked, transfer the fish to a wire rack set over a baking sheet to keep it crisp.
Step 5
Finally, assembly time! Divide romaine among bowls, then layer on slaw, a few pieces of fish, avocado, mango, and fresh cilantro. Then, drizzle generously with the spicy crema and serve with lime wedges on the side.
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