RecipesIngredients

Fish Taco Bowls

Fish Taco Bowls

Crispy fish and a creamy, spicy cabbage slaw are the base of these veggie-packed takes on everyone’s favorite taco. The sweetness from the diced mango and creaminess from cool avocado blends perfectly with the drizzle of a spicy crema, making this summer salad an instant staple.

Ingreadient

• 1 jalapeño, seeds removed, finely chopped
• 1 small clove garlic, grated
• 2 Tbsp. mayonnaise
• 2 Tbsp. sour cream
• Zest and juice of 1 lime
• 1 tsp. kosher salt
• 1/4 tsp. granulated sugar
• 6 c. shredded green and/or red cabbage
• 1/4 c. chopped fresh cilantro
• 1/4 c. mayonnaise
• 1/4 c. sour cream
• 2 Tbsp. sriracha
• Juice of 1/2 lime
• 3/4 c. all-purpose flour
• 2 tsp. chili powder
• 2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. garlic powder
• 1 c. whole milk
• 1 1/2 lb. cod or any firm white fish, cut into strips about 3"-by-1 1/2"
• 1/2 c. neutral oil
• 1 head romaine, chopped
• 2 avocados, finely chopped
• 1 large mango, sliced
• Fresh cilantro leaves and lime wedges, for serving

Direction

1. In a large bowl, whisk jalapeño, garlic, mayonnaise, sour cream, lime zest, lime juice, salt, and granulated sugar. Add cabbage and cilantro and mix well to combine. Refrigerate until ready to use.
2. In a small bowl, whisk mayonnaise, sour cream, sriracha, and lime juice. Refrigerate until ready to use.
3. In a medium bowl, mix flour, chili powder, salt, pepper, and garlic powder. Pour milk into another medium bowl. Place fish in milk. 
4. 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. 
5. 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.