Creating the Crispy Fish Taco Bowl is simple if you follow these steps:

1. Prepare the Fish: Rinse the fish fillets under cold water and pat them dry with paper towels. Cut them into strips or bite-sized pieces.
2. Set Up Breading Station: In three separate bowls, place flour in one, beaten eggs in the second, and combine cornmeal, paprika, garlic powder, cayenne pepper, salt, and pepper in the third.
3. Bread the Fish: Dredge each piece of fish in flour, then dip into the beaten eggs, and finally coat with the cornmeal mixture. Ensure the fish is well coated.
4. Heat Oil: In a large skillet, heat about ½ inch of vegetable oil over medium-high heat until shimmering.
5. Fry the Fish: Carefully add the breaded fish pieces to the hot oil. Fry for about 3-4 minutes per side, or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
6. Prepare the Bowls: In serving bowls, add a base of cooked rice or quinoa. Top with shredded cabbage, diced tomatoes, and sliced avocado.
7. Add Fish: Place the crispy fish on top of the vegetables in each bowl.
8. Garnish: Sprinkle chopped cilantro over the bowls and add lime wedges on the side for squeezing. Serve with salsa or hot sauce for an extra kick.
9. Enjoy: Serve immediately while the fish is still crispy.

These steps will help you create an incredible Crispy Fish Taco Bowl effortlessly.