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Crispy Fish Taco Slaw Bowls Easy Recipe with Fresh Veggies for Summer

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A fresh and light take on fish tacos served in bowls with crispy fried fish, vibrant slaw, and fresh veggie toppings. Perfect for quick, healthy summer meals.

Ingredients

Scale
  • 1 pound (450g) white fish fillets (cod, tilapia, or haddock), cut into bite-sized pieces
  • 1 cup (120g) yellow cornmeal
  • ½ cup (60g) all-purpose flour
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil, for frying (can substitute with avocado oil)
  • 3 cups (240g) green cabbage, finely shredded
  • 1 cup (80g) red cabbage, finely shredded
  • ½ cup julienned or shredded carrot (1 medium carrot)
  • 1 small red bell pepper, thinly sliced
  • ¼ cup fresh cilantro, chopped (optional)
  • 3 tablespoons fresh lime juice (about 1 large lime)
  • 1 tablespoon honey (can replace with agave for vegan option)
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon ground cumin
  • Salt and pepper, to taste
  • 1 ripe avocado, sliced
  • ½ cup (75g) cherry tomatoes, halved
  • ¼ cup thinly sliced radishes
  • Jalapeño slices (optional)
  • Optional garnishes: crumbled queso fresco or feta cheese, fresh lime wedges, hot sauce or chipotle mayo

Instructions

  1. Pat the fish pieces dry with paper towels and season lightly with salt and pepper. (About 5 minutes)
  2. In a large bowl, combine cornmeal, flour, smoked paprika, garlic powder, salt, and pepper. Stir well. (2 minutes)
  3. Toss fish pieces in the cornmeal mixture, pressing gently to adhere coating. Shake off excess. (3 minutes)
  4. Heat ½ inch of vegetable oil in a cast iron skillet over medium-high heat until shimmering (~350°F / 175°C). Fry fish in batches for 3-4 minutes per side until golden and crispy. Drain on paper towels. (10-12 minutes total frying time)
  5. While fish cooks, toss green and red cabbage, carrots, red bell pepper, and cilantro in a large bowl. (5 minutes)
  6. Whisk lime juice, honey, olive oil, cumin, salt, and pepper in a small bowl. Pour over slaw and toss to coat evenly. (3 minutes)
  7. Divide slaw between serving bowls. Top with crispy fish, then add avocado slices, cherry tomatoes, radishes, and jalapeños if using. Garnish with cheese and lime wedges. (5 minutes)

Notes

Keep oil temperature around 350°F to avoid greasy fish. Dry fish thoroughly before coating. Fry in batches to prevent overcrowding. Toss slaw just before serving to keep veggies crisp. For a lighter version, bake fish on a wire rack or use an air fryer at 400°F for 10-12 minutes, flipping halfway. Gluten-free option: substitute flour with almond or gluten-free flour and ensure cornmeal is gluten-free. Vegan option: use crispy battered tofu or cauliflower and replace honey with agave or maple syrup.

Nutrition

Keywords: fish tacos, crispy fish, taco bowls, slaw, summer recipe, fresh veggies, quick dinner, healthy seafood

Find it online: https://swooshspice.com/crispy-fish-taco-slaw-bowls-easy-recipe-with-fresh-veggies-for-summer/