Thursday, June 30, 2022

Crispy Fish Taco Bowl


We haven't had fish in a while so when I saw this recipe, I was immediately drawn to it. I usually season fish but avoid adding any additional fats or oils but for this recipe, I did use a small amount of mayo to help the panko breadcrumbs adhere to the fillets. It turned out great and was a crunchy treat to add to our taco bowls. 

When I first made the sauce, I was a little nervous that it would be too spicy for the kids (I halved the adobo sauce called for in the recipe). If eaten alone, I think it may be however, when mixed with all of the ingredients in the bowl, it provided the perfect amount of added heat and flavor. 

Substitutions/Additions made by Cooking After Class for Crispy Fish Taco Bowl:

  • I used tilapia
  • did not use near as much mayo as called for...I LIGHTLY brushed the fish before coating in panko
  • substituted plain greek yogurt for sour cream
  • used 1 tablespoon of adobo sauce instead of 2

Tips from Cooking After Class for making Crispy Fish Taco Bowl:

  •  to avoid heating up your oven, cook fish in an air fryer instead
  • serve as written as a bowl, serve it as a fish taco, eliminate some rice and add some greens to serve as a salad...lots of options to serve, be creative

RECIPE: Crispy Fish Taco Bowl


Rating: 4 1/2  out of 5

Effort: Quick and Easy

Time:  20 minutes

Kids Comments:  Liked the sauce and crunch on the fish. 

Make it Again: Yes, maybe try it as a salad in the future...add spring mix and eliminate most of the rice.

all ingredients ready to go

crusted fish into the air fryer

mix it up

or...keep it neat :)