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Easy Crispy Sheet Pan Fish Taco Bowls with Cilantro Rice

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A quick and flavorful fish taco bowl made on a sheet pan with crispy baked fish and bright cilantro lime rice, perfect for busy weeknights.

Ingredients

Scale
  • 1.5 pounds white fish fillets (cod, tilapia, or haddock)
  • ½ cup all-purpose flour (60g)
  • ¾ cup panko breadcrumbs (75g), plain or seasoned
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and pepper, to taste
  • 2 large eggs, beaten
  • Olive oil spray or drizzle
  • 1 cup long grain white rice (190g), rinsed
  • 2 cups water or low-sodium chicken broth (480ml)
  • ½ cup fresh cilantro, chopped (loosely packed)
  • 2 tbsp lime juice
  • Salt, to taste
  • 2 cups shredded cabbage or coleslaw mix (about 140g)
  • Fresh lime wedges, for serving
  • Pickled jalapeños or fresh sliced jalapeños (optional)
  • Avocado slices or guacamole (optional)
  • ¼ cup crema or sour cream (60ml), can mix with hot sauce
  • Chopped green onions or scallions (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Prepare cilantro rice: Rinse rice under cold water until water runs clear. In a medium saucepan, combine rice, water or broth, and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes without lifting the lid. Fluff with a fork, stir in chopped cilantro and lime juice. Keep warm.
  3. Prepare fish coating: In one bowl, mix flour with salt and pepper. In a second bowl, beat eggs. In a third bowl, combine panko, chili powder, garlic powder, smoked paprika, and a pinch of salt.
  4. Pat fish dry and cut into bite-sized pieces or strips. Dredge each piece in flour, shake off excess, dip into eggs, then coat with panko mixture, pressing gently to adhere.
  5. Arrange coated fish pieces in a single layer on the prepared baking sheet, leaving space between pieces. Lightly spray or drizzle with olive oil.
  6. Bake for 12–15 minutes, flipping halfway through, until fish is golden brown, crispy outside, and opaque inside. Rotate pan halfway if oven heats unevenly.
  7. While fish bakes, prepare toppings: shred cabbage, slice avocado, chop green onions, and prepare pickled jalapeños and crema drizzle if using.
  8. Assemble taco bowls: Spoon cilantro rice into bowls, top with crispy fish, then cabbage slaw. Add avocado slices, drizzle with crema, and garnish with lime wedges and optional jalapeños. Serve immediately.

Notes

For crispier fish, let coated pieces rest on a wire rack for 10 minutes before baking. Pat fish dry thoroughly to avoid soggy coating. Do not overcrowd the pan to ensure crispiness. Flip fish halfway through baking for even browning. Use olive oil spray to promote golden color without frying. Reheat leftovers in toaster oven or broiler to maintain crispness; avoid microwaving.

Nutrition

Keywords: fish taco bowl, sheet pan fish, crispy fish, cilantro rice, quick dinner, easy fish recipe, baked fish tacos

Find it online: https://yumnode.com/easy-crispy-sheet-pan-fish-taco-bowls-with-cilantro-rice-recipe/