Baja Fish Taco Bowls
Enjoy a vibrant and flavorful bowl featuring crispy fried fish, tangy slaw, and creamy chipotle-lime sauce, all layered over rice for a satisfying meal.
Ingredients
For the Fish:
- 1 lb white fish fillets (like cod or tilapia)
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg
- 1/2 cup cold sparkling water
Oil for frying (vegetable or avocado oil)
- enough oil for frying (Use enough to submerge fish pieces)
For the Slaw:
- 2 cups shredded cabbage (purple or green)
- 1/4 cup chopped cilantro
- 1/4 cup mayonnaise
- Juice of 1 lime lime juice
- to taste salt
For the Chipotle-Lime Crema:
- 1/2 cup sour cream
- 1 tbsp lime juice
- to taste salt
For the Bowl Base and Toppings:
- 2 cups cooked rice (or cauliflower rice, quinoa, or brown rice)
- 1 avocado, sliced
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving lime wedges
Instructions
- Toss shredded cabbage with cilantro, mayonnaise, lime juice, and salt. Chill in fridge.
- Mix sour cream, minced chipotle, lime juice, and salt to make crema. Rest before serving.
- Pat fish dry, cut into chunks. Prepare batter with flour, cornstarch, spices, egg, and sparkling water. Dip fish pieces into batter.
- Heat oil, fry fish until golden, about 2-3 minutes per side. Drain on paper towels.
- Assemble bowls with rice, slaw, fish, avocado, red onion, cilantro, drizzle with crema, and squeeze lime.
Notes
For extra crunch, serve with additional crispy fish or tortilla chips.