Fish Taco Bowls
When you’re craving the flavors and textures of a fish taco, but need some vegetables in your life, this fish taco salad bowl recipe is perfect for you.
Ingredients
- 1jalapeño, seeds removed, finely chopped
- 1 smallclove garlic, grated
- 2 tbsp.mayonnaise
- 2 tbsp.sour cream
- 1zest and juice of
- 1 tsp.kosher salt
- ¼ tsp.granulated sugar
- 6 c.shredded green and/or red cabbage
- ¼ c.chopped fresh cilantro
- ¼ c.mayonnaise
- ¼ c.sour cream
- 2 tbsp.sriracha
- ½juice of
- ¾ c.all-purpose flour
- 2 tsp.chili powder
- 2 tsp.kosher salt
- ½ tsp.freshly ground black pepper
- ½ tsp.garlic powder
- 1 c.whole milk
- 1 ½ lb.cod or any firm white fish, cut into strips about 3"-by-1 1/2
- ½ c.neutral oil
- 1 headromaine, chopped
- 2avocados, finely chopped
- 1 largemango, sliced
- fresh cilantro leaves and lime wedges, for serving
Directions
Fish & assembly
- 1
In a medium bowl, mix flour, chili powder, salt, pepper, and garlic powder. Pour milk into another medium bowl. Place fish in milk.
- 2
In a large skillet over medium-high heat, heat oil. Lightly dredge fish in flour mixture, shaking off excess. Working in batches if needed, gently lay fish in skillet and cook until golden brown on one side, 3 to 4 minutes. Carefully turn and cook until second side is golden brown, about 2 minutes more. Transfer to a wire rack set in a baking sheet.
- 3
Divide romaine among bowls. Top with slaw, a few pieces of fish, avocado, mango, cilantro, and a drizzle of crema. Serve with lime wedges alongside.