Fish Taco Bowls
Ingredients
For the Spicy Slaw:
- 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 cups shredded green and/or red cabbage
- 1/4 cup chopped fresh cilantro
For the Spicy Crema:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp. sriracha
- Juice of 1/2 lime
For the Fish & Assembly:
- 3/4 cup all-purpose flour
- 2 tsp. chili powder
- 2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. garlic powder
- 1 cup whole milk
- 1 1/2 lb. cod or any firm white fish cut into strips
- 1/2 cup neutral oil
- 1 head romaine chopped
- 2 avocados finely chopped
- 1 large mango sliced
- Fresh cilantro leaves and lime wedges for serving
Instructions
- Step 1: Prepare the Spicy Slaw by whisking together all the ingredients and refrigerate until ready to use.
- Step 2: Mix up the Spicy Crema in a small bowl and chill until serving time.
- Step 3: Combine the flour and spices in one bowl and the milk in another. Dip the fish in milk, then coat with the flour mixture and fry until golden brown.
- Step 4: Divide romaine among bowls, top with slaw, fish, avocado, mango, cilantro, and a drizzle of crema. Serve with lime wedges for an extra zesty kick.
- Get ready to savor the flavors of summer in every bite! Enjoy your fish taco salad adventure!