Recipes
Crispy Fish Taco Bowls
- Fish
The adobo sauce in a can of chipotles lends earthy heat to the crema that tops these bowls. Don't toss out the unused peppers! Freeze them in an airtight container and pull them out to add to sauces, marinades or chili.
Ingredients
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1 pound white fish, such as cod, cut into 2-inch pieces
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½ cup mayonnaise, divided
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¾ cup panko breadcrumbs
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¼ cup sour cream
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2 tablespoons adobo sauce from chipotle peppers
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2 tablespoons lime juice
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Pinch of salt plus 1/4 teaspoon, divided
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¼ teaspoon ground pepper
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2 cups cooked brown rice
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2 cups shredded cabbage
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1 cup thinly sliced radishes
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Fresh cilantro for garnish
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