Crispy Fish Taco Bowls

4
Servings
20m
Prep Time
12m
Cook Time
32m
Ready In


"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!"

Original recipe yields 4 servings
OK

Nutritional

  • 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

Step 1

Preheat the oven to 475 degrees F.

Step 2

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.

Step 3

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.)

Step 4

Coat the fish pieces with 1/2 C of the mayonnaise.

Step 5

Place the panko in a shallow dish and roll the coated fish into it; coating all sides.

Step 6

Transfer the coated fish to the rack on your baking sheet. Bake until crispy and cooked through; approx. 8-12 minutes depending on thickness.

Step 7

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

Step 8

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.

Step 9

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.).

Step 10

Enjoy!

Tips & Variations


No special items needed.

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