Crispy Fish Taco Bowls
Prep time
Cook time
Total time
Easy gluten-free fish taco bowls, ready in 35 minutes! Crispy fried fish, a quick cabbage slaw and sriracha aioli paired with your gluten-free flour tortilla, greens and avocado for a satisfying meal! Can we entirely prepped ahead.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Tacos
Cuisine: Gluten-Free, Dairy-Free, Nut-Free
Serves: 4 bowls tacos
Ingredients
Crispy Fish
- just over 1 lb tilapia , cut into 24 -28, approximately 3 inch pieces
- 2 eggs (or egg whites)
- 1 cup gluten-free all purpose flour (we used GF Jules- affiliate link)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon cayenne pepper
- canola oil or other high heat oil for frying
Cabbage slaw
- 3 cups red or purple cabbage, sliced thin
- 1 cup thinly sliced red onion
- 1 jalapeno de-seeded thinly sliced
- ½ cup chopped tomatoes (I used grape tomatoes quartered)
- 1 teaspoon sugar
- ½ teaspoon salt
- 2 tablespoons lime juice
- 1 tablespoon red vinegar
Sriracha aioli
- 2 teaspoons sesame oil (or oil of choice)
- ⅓ cup + 1 tablespoon mayonnaise of choice
- 2-3 teaspoons Sriracha (start with 2 teaspoons, taste and add more)
Bowl add-ons
- Gluten-free flour tortilla of choice (we used Siete almond flour tortillas)
- Crisp lettuce or greens of choice
- Avocado
Instructions
Crispy Fish
- Heat oil to 365F. We used a Cuisanart Compact Fryer - amazon affiliate link. You can also use a deep or cast iron skillet.
- While oil heats, set up an "assembly line" so you can coat the fish. In one shallow bowl, whisk the eggs. In a second shallow bowl, mix together the flour, salt, onion powder, garlic powder and cayenne pepper. Dip the fish first in the egg shaking off any excess, then dredge in the flour mixture. Set aside.
- When oil is heated, carefully place the coated fish in either the fryer basket or skillet. Cook for 4-5 minutes or until golden and crispy.
- If using a fryer, remove basket from fryer oil, remove fish. If frying in a skillet, use a slotted spoon to remove fish from oil, and place on a plate with paper towels to remove excess oil. Repeat until all the fish is fried.
Cabbage slaw
- Place sliced cabbage, onions, jalapeno and tomatoes in a large bowl. Add sugar and salt and gently toss. Add vinegar and lime juice and toss to combine. Let stand while you make the fish.
Sriracha aioli
- In a small bowl, mix together all ingredients until well combined and creamy.
Assemble
- In each bowl, add 3-5 pieces of fish, a large scoop of slaw, some sriracha aioli for dipping, greens, ½ an avocado and a tortilla.
- Enjoy!
- Pro tip: Can be prepped ahead and fish reheated in the oven, in a skillet or microwave.
I made this dish for my family and everyone loved it! I took a short-cut and got the pre-breaded tilapia (some with Parmesan breadcrumbs and some with pecan-crust) from Fresh Market because I was rushed for time. We cut it into pieces and deep-fried the fish, but I think it could easily be pan-fried as well. Followed the recipe – slicing the cabbage and onion VERY thin is important! The Sriracha aioli was to die for and I will use that for many applications. The whole thing came together very quickly and was savored by all!
Thanks so much Lisa! So happy you all loved it! And love your adaptations!