Crispy Fish Taco Bowls
550kcal
Ingredients
For the Fish
- 1 pound white fish fillets cod, tilapia, or mahi-mahi
- 1 cup buttermilk for soaking
- 1 cup cornmeal or panko breadcrumbs
- 1 teaspoon chili powder
- 1 teaspoon garlic powder or fresh minced garlic
- 1 teaspoon cumin
- to taste salt
- to taste pepper
- 1 cup oil for frying
For the Bowls
- 2 cups cooked rice white or brown
- 1 can black beans rinsed and drained
- 1 cup corn canned or frozen
- 1 cup cherry tomatoes halved
- 1 medium avocado sliced
- 2 cups shredded lettuce
- 1/4 cup fresh cilantro optional
For the Lime Sauce
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons lime juice freshly squeezed
- to taste hot sauce optional
Method
Steps to Prepare
- Soak the Fish: Soak your fish fillets in buttermilk for about 10 minutes.
- Mix the Coating: In a bowl, mix cornmeal, chili powder, garlic powder, cumin, salt, and pepper.
- Dredge the Fillets: Remove fish from buttermilk and dredge in the cornmeal mixture.
- Heat the Oil: In a skillet, heat about 1/4 inch of oil over medium-high heat.
- Fry the Fish: Fry the fish fillets for 3–4 minutes per side until golden brown.
- Prepare the Lime Sauce: Mix sour cream, lime juice, and optional hot sauce in a bowl.
- Build the Bowls: In each bowl, place rice, black beans, corn, tomatoes, avocado, and lettuce.
- Top with Fish: Cut fish into pieces and place on top of the bowls.
- Drizzle with Sauce: Drizzle lime sauce over the bowls.
- Garnish and Serve: Sprinkle with cilantro and serve immediately.
Nutrition
Serving1bowlCalories550kcalCarbohydrates65gProtein30gFat20gSaturated Fat5gPolyunsaturated Fat3gMonounsaturated Fat10gCholesterol70mgSodium800mgPotassium600mgFiber10gSugar5gVitamin A500IUVitamin C30mgCalcium150mgIron3mg