Baja Fish Taco Bowls
Super crispy fish taco bowls with all of the fixings will become your new favorite taco night meal!
Servings: 4
Ingredients
For the Cilantro Crema
- 1 cup Mexican crema or sour cream light or full-fat
- ½ cup chopped white onion
- 1 tablespoon freshly squeezed lime juice
- ½ cup loosely packed fresh cilantro chopped
- ¼ teaspoon kosher salt
For the Cilantro-Lime Rice
- 1 cup white rice I like to use Jasmine
- 1 ½ cups water
- ¼ teaspoon kosher salt
- ½ cup loosely packed cilantro leaves
- 1 tablespoon freshly squeezed lime juice
For the Fish
- 1 pound fresh cod fillets cut into ¾-inch strips
- ½ cup unbleached all-purpose flour
- 1 ¼ teaspoons chili powder
- ¼ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 extra-large eggs beaten
- 1 ½ cups Panko Japanese-style bread crumbs
- 1 cup vegetable oil or more as needed
For the Bowl
- ½ small red cabbage cored and thinly sliced (about 2 cups)
- 2 cups Pico de Gallo homemade or store bought
- 1-2 avocados halved, pitted, peeled and cut into ½-inch dice
- Lime wedges for serving
Instructions
For the Cilantro Crema
- In the bowl of a food processor, combine the crema (or sour cream), onion, lime juice, cilantro and salt and process until smooth. Transfer to a bowl or squeeze bottle and refrigerate until ready to serve.
For the Cilantro-Lime Rice
- In a medium saucepan, bring the water, rice and salt to a a boil. Reduce the heat to low, cover and cook for 20 minutes. Remove the saucepan from the heat, fluff the rice with a fork, cover and let rest for 5 minutes. Stir in the cilantro and lime juice.
For the Fish
- Meanwhile, combine the flour chili powder, cumin, salt and pepper in a shallow dish. Add the eggs to a separate shallow dish and beat. Add the Panko to another separate shallow dish. Working with three to four strips of fish at a time, dredge them first in the flour, then the egg, and lastly the Panko. Transfer to a wire rack set over a baking sheet.
- Heat the oil in a large skillet over medium-high heat. Working in batches, add the coated cod strips to the skillet and cook, turning once until golden and crispy, about 1 1/2-2 minutes per side. Transfer to a paper towel-lined plate.
For the Bowls
- Divide the Cilantro-Lime rice into the bowls. Top with cabbage, pico de Gallo, avocado and fish. Serve with Cilantro Crema and lime wedges. Enjoy!
Nutrition
Calories: 732kcal | Carbohydrates: 99g | Protein: 35g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 165mg | Sodium: 1706mg | Potassium: 1258mg | Fiber: 8g | Sugar: 20g | Vitamin A: 2760IU | Vitamin C: 78mg | Calcium: 213mg | Iron: 4mg
