Fish Taco Bowls

Lunch
Dinner
Published

November 24, 2023

Source

Prep Time Cook Time Total Time Servings

30 minutes

Ingredients

Spicy Slaw

  • 1 jalapeño, seeds removed and finely chopped
  • 1 small clove garlic, grated
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • Zest and juice of 1 lime
  • 1 teaspoon kosher salt
  • ¼ teaspoon granulated sugar
  • 6 cups shredded green and/or red cabbage
  • ¼ cup chopped fresh cilantro

Spicy Crema

  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons sriracha
  • Juice of ½ lime

Fish & Assembly

  • ¾ cup all-purpose flour
  • 2 teaspoons chili powder
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • 1 cup whole milk
  • 1½ pounds cod or other firm white fish, cut into 3-by-1½-inch strips
  • ½ cup neutral oil
  • 1 head romaine lettuce, chopped
  • 2 avocados, finely chopped
  • 1 large mango, sliced
  • Fresh cilantro leaves and lime wedges, for serving

Instructions

Slaw

  1. In a large bowl, whisk together jalapeño, garlic, mayonnaise, sour cream, lime zest, lime juice, salt, and sugar.
  2. Add cabbage and cilantro, tossing to coat evenly. Refrigerate until ready to serve.

Crema

  1. In a small bowl, whisk together mayonnaise, sour cream, sriracha, and lime juice.
  2. Refrigerate until ready to use.

Assembly

  1. In a medium bowl, whisk together flour, chili powder, salt, pepper, and garlic powder. Pour milk into another bowl and submerge fish strips in milk.
  2. Heat oil in a large skillet over medium-high heat. Lightly dredge fish in the flour mixture, shaking off excess.
    Working in batches if necessary, fry fish until golden brown on one side, 3–4 minutes. Flip and cook another 2 minutes, until golden and cooked through. Transfer to a wire rack set over a baking sheet.
  3. Divide romaine among bowls. Top with slaw, a few pieces of fish, avocado, mango, and a drizzle of crema. Garnish with cilantro and serve with lime wedges.