Description
A flavorful, no-mess twist on traditional fish tacos. Crispy panko-breaded fish is layered over rice, topped with tangy cabbage slaw and smoky chipotle-lime crema. Light and customizable, these bowls blend smoky, zesty, and creamy textures for a nourishing meal.
Ingredients
1 (4 to 6 oz) white fish fillet (cod, haddock, or catfish)
1/4 cup panko breadcrumbs
1/2 tsp paprika
1/2 tsp chili powder
1/4 tsp sea salt
1/4 tsp black pepper
1 tbsp olive oil (or avocado oil)
1 cup cooked rice (white, brown, or jasmine)
1 cup shredded cabbage
1/4 cup lime crema (1/2 cup sour cream, 1 tbsp lime juice, 1 tsp chipotle adobo sauce, 1/4 tsp smoked paprika)
1/4 avocado, sliced
1/2 cup corn tortilla chips (optional)
Fresh cilantro or green onions, for garnish
Juice of 1 lime
1/4 cup salsa or pico de gallo (ensure no alcohol)
Instructions
Preheat oven to 400°F (200°C). In a shallow dish, combine panko, paprika, chili powder, salt, and pepper.
Dip the fish fillet into oil until evenly coated, then press into the panko mixture to adhere.
Place on a parchment-lined baking sheet and bake for 12-15 minutes, until golden and flaky.
While fish bakes, prepare lime crema by blending sour cream, lime juice, chipotle adobo, and smoked paprika.
Warm rice in a pan or microwave, then layer in bowls. Top with shredded cabbage, baked fish, crema, avocado slices, tortilla chips, and a squeeze of lime.
Garnish with cilantro or green onions and salsa to finish.
Notes
Use gluten-free breadcrumbs for a gluten-free option.
Chipotle adobo sauce is alcohol-free, but check labels for additives.
Swap fish with marinated tofu or shrimp for variations.
Rice and crema can be made in advance and refrigerated for up to 2 days.
Serve with pickled jalapeños or radishes for extra tang.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 4000mg
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg