Description
A delightful twist on traditional taco night featuring flavorful fried fish served over a bed of rice or quinoa with vibrant toppings.
Ingredients
- 1 lb white fish fillets (cod or tilapia)
- 1 cup all-purpose flour (or gluten-free flour)
- 2 large eggs (or flax eggs for vegan option)
- 1 cup panko breadcrumbs (or gluten-free panko)
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup cooking oil (for frying)
- 2 cups cabbage (shredded, green or red)
- 1 cup carrots (grated)
- 1/4 cup cilantro (chopped, optional)
- 1/2 cup mayonnaise (or Greek yogurt for lighter option)
- 2 tbsp chipotle peppers in adobo sauce
- 2 tbsp lime juice
- 1 tbsp honey or agave (optional)
- 2 cups cooked rice or quinoa
Instructions
- Prepare your ingredients by rinsing and drying the fish fillets, then cut into bite-sized pieces.
- Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs mixed with spices.
- Dredge each fish piece in flour, dip in eggs, and coat with seasoned panko.
- Heat cooking oil in a skillet over medium-high heat, then fry the breaded fish pieces for 3-4 minutes on each side until golden brown.
- Remove fried fish and let drain on paper towels.
- In a mixing bowl, combine mayonnaise (or Greek yogurt), chipotle peppers, lime juice, and honey/agave to prepare the sauce.
- In bowls, layer the cooked rice or quinoa, top with fried fish, shredded cabbage, grated carrots, and chopped cilantro, then drizzle with chipotle sauce before serving.
Notes
Ensure the oil is hot enough before frying to achieve a crispy exterior. Customize toppings to your liking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican