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A vibrant Crispy Fish Taco Bowl with fresh toppings and a lime wedge.

Crispy Baja Fish Taco Bowls

These crispy Baja fish taco bowls feature perfectly fried fish, a fresh coleslaw, and vibrant toppings, all served over a bed of rice or quinoa for a satisfying and flavorful meal.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 bowls
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Fish
  • 1.5 lbs firm white fish fillets (cod, tilapia, or mahi-mahi) cut into 1-inch strips
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper optional
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • large egg beaten
  • 1/4 cup milk or buttermilk
  • Vegetable oil for frying (about 2-3 cups)
For the Slaw
  • 3 cups pre-shredded coleslaw mix
  • 1/4 cup fresh cilantro chopped
  • 2 tbsp mayonnaise
  • 1 tbsp lime juice
  • 1 tsp honey or agave
  • Salt and pepper to taste
For Assembling the Bowls
  • 2 cups cooked rice or quinoa brown or white
  • 1-2 avocados diced or sliced
  • 1/2 cup pickled red onions
  • 1/4 cup crumbled cotija cheese (or feta)
  • Lime wedges for serving
  • Chipotle crema or sriracha mayo for drizzling

Equipment

  • Paper towels
  • Shallow dishes
  • Wire rack
  • Large skillet or Dutch oven
  • Slotted spoon
  • Medium bowl
  • Small bowl
  • Serving bowls

Method
 

Prepare the Fish
  1. Pat the fish fillets dry and cut them into 1-inch strips. In one shallow dish, whisk together the flour and spices, and in another, whisk the egg and milk.
  2. Dip each fish strip first in the egg mixture, then dredge in the flour mixture, pressing gently to coat, and place on a wire rack.
Fry the Fish
  1. Heat about 1.5-2 inches of vegetable oil in a large skillet to 350-375°F (175-190°C). Fry a few pieces of fish at a time for 2-3 minutes per side until golden brown.
  2. Remove the fried fish with a slotted spoon, drain on paper towels, and lightly sprinkle with salt.
Make the Slaw
  1. Combine coleslaw mix and cilantro in a medium bowl. In a small bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper.
  2. Pour the dressing over the slaw and toss to combine, then adjust seasoning as needed.
Assemble the Bowls
  1. Start each serving bowl with cooked rice or quinoa, then top with crispy fish and a generous scoop of slaw.
  2. Garnish with avocado, pickled red onions, crumbled cotija cheese, lime wedges, and a drizzle of chipotle crema or sriracha mayo.

Notes

For extra crispiness, ensure the fish is very dry before breading. Do not overcrowd the pan while frying to maintain oil temperature and achieve the best texture. You can adjust the spice level by increasing or decreasing the cayenne pepper.