Crispy Fish Taco Bowls
September 06, 2020
"This is an easy and healthy recipe. The fish is crispy and tastes so good with all of the other ingredients. I absolutely loved this taco bowl! The sauce is flavorful and so yummy. Feel free to add extra topping ingredients to your liking; i.e. sliced avocado, etc... This delicious recipe came from my current issue of Eating Well magazine - with a few tweaks. Enjoy!"
- Serving Size: 1 (514.5 g)
- Calories 541.9
- Total Fat - 19.1 g
- Saturated Fat - 4.1 g
- Cholesterol - 86 mg
- Sodium - 993.7 mg
- Total Carbohydrate - 59.8 g
- Dietary Fiber - 3.9 g
- Sugars - 7.7 g
- Protein - 35.9 g
- Calcium - 216.7 mg
- Iron - 4.4 mg
- Vitamin C - 54.8 mg
- Thiamin - 0.3 mg
Preheat the oven to 475 degrees F.
Time the cooking of your rice so it will be hot and ready for you to assemble the bowls. I used frozen brown rice bags - put a pack into the microwave and it's done in 3 minutes.
Place a wire rack on a rimmed baking sheet and coat with cooking spray. (I line the baking sheet with foil for easy clean up.)
Coat the fish pieces with 1/2 C of the mayonnaise.
Place the panko in a shallow dish and roll the coated fish into it; coating all sides.
Transfer the coated fish to the rack on your baking sheet. Bake until crispy and cooked through; approx. 8-12 minutes depending on thickness.
Meanwhile, mix the remaining 1/4 C mayonnaise, sour cream, adobo sauce, lime juice, and a pinch of salt in a small bowl.
When the fish is cooked through and crispy, take it out of the oven and immediately sprinkle it with the remaining 1/4 t salt and ground black pepper.
Divided the cooked rice among 4 bowls and artfully arrange the fish, cabbage, and radishes. Spoon the sauce over each bowl and garnish with chopped cilantro (opt.).
Tips & Variations
No special items needed.