Description
A refined take on taco night featuring crispy golden fish on a bed of citrus rice and crisp slaw, finished with a chipotle-lime crema.
Ingredients
Scale
- 1 lb firm white fish (cod, halibut, or mahi-mahi), skinless and pin-boned, cut into 1½–2 inch pieces
- 2 cups cooked cilantro-lime rice or baby mixed greens, warm
- 4 small tortillas, warmed (optional for serving)
- 3/4 cup fine cornmeal or panko (or a 50/50 mix)
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Kosher salt and freshly ground black pepper to taste
- 2–3 tbsp neutral oil (grapeseed or vegetable)
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp mayo
- 1–2 tbsp chipotle in adobo, minced
- Juice of 1 lime
- Salt to taste
- Water to thin the crema
- 2 cups shredded cabbage or slaw mix
- 1/2 cup pico de gallo or mango salsa
- 1/4 cup cilantro, finely chopped
- Lime wedges
- Pickled red onions (optional)
Instructions
- Prep the fish and coating by seasoning the fish with salt and pepper, then combine cornmeal, smoked paprika, and cumin in a bowl. Press fish into coating ensuring it’s even.
- Heat a wide skillet over medium-high heat, add oil until shimmering.
- Sear the fish in the pan, cooking 2–3 minutes each side until golden and flaky.
- Make the chipotle-lime crema by whisking sour cream, mayo, chipotle, and lime juice, then thin with water.
- Build the bowls with warm rice or greens, then add cabbage and fish, drizzling with crema and garnishing with cilantro and lime.
Notes
Serve in shallow bowls for presentation. Prepare sauces and toppings ahead to streamline assembly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg