Crispy Fish Taco Bowls

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Crispy Fish Taco Bowls
The adobo sauce in a can of chipotles lends earthy heat to the crema that tops these bowls. Don't toss out the unused peppers! Freeze them in an airtight container and pull them out to add to sauces, marinades or chili.
active:
20 mins
total:
20 mins
Servings:
4
Crispy Fish Taco Bowls

Ingredients

Directions

  • Preheat oven to 475 degrees F. Place a wire rack on a rimmed baking sheet; coat with cooking spray.

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  • Coat fish with 1/4 cup mayonnaise. Place panko in a shallow dish and roll the fish in it. Transfer to the rack on the pan. Bake the fish until crispy and cooked through, 8 to 12 minutes, depending on thickness.

  • Meanwhile, mix the remaining 1/4 cup mayonnaise, sour cream, adobo sauce, lime juice and pinch of salt in a small bowl.

  • Sprinkle the fish with the remaining 1/4 teaspoon salt and pepper. Divide rice among 4 bowls and top with the fish, cabbage, radishes, the sauce and cilantro, if desired.

Tips

Any firm, mild-tasting white fish will work in this recipe. For an eco-friendly choice, look for wild Pacific cod caught in the U.S. or Atlantic cod farmed in recirculating tanks.

Nutrition Facts

Serving Size:
2 cups
Per Serving:
478 calories; protein 20g; carbohydrates 42g; dietary fiber 3g; sugars 3g; fat 25g; saturated fat 5g; cholesterol 63mg; vitamin a iu 521IU; vitamin c 21mg; folate 25mcg; calcium 48mg; iron 1mg; magnesium 63mg; potassium 476mg; sodium 738mg.
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 01/31/2023
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