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–+ servings
Fish Taco Bowls

Fish Taco Bowls

Yield: 4 servings
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
The best weeknight meal! With perfectly cooked fish, cilantro lime rice, pico de gallo, avocado, and THE MOST epic cilantro lime dressing!
4.9 stars (8 ratings)

Ingredients

  • 1 cup basmati rice
  • ½ cup chopped fresh cilantro leaves
  • 2 tablespoons freshly squeezed lime juice
  • 1 cup canola oil, or more, as needed
  • 1 pound fresh cod fillets, cut into 3/4-inch thick strips
  • 1 teaspoon chili powder
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 ¼ cups Panko*
  • 2 cups shredded purple cabbage
  • 1 cup pico de gallo, homemade or store-bought
  • 1 avocado, halved, seeded, peeled and sliced

For the cilantro lime dressing

  • 1 cup loosely packed cilantro, stems removed
  • ½ cup plain Greek yogurt
  • 2 cloves garlic
  • 2 tablespoons freshly squeezed lime juice
  • Pinch of salt
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar

Instructions

  • To make the cilantro lime dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
  • In a large saucepan of 2 cups water, cook rice according to package instructions. Stir in cilantro and lime juice; set aside.
  • Heat canola oil in a large skillet over medium high heat.
  • Season cod with chili powder, salt and pepper, to taste. Working one at a time, dredge cod in flour, dip into eggs, then dredge in Panko, pressing to coat.
  • Working in batches, add cod to the skillet and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
  • Divide rice mixture into bowls. Top with cod, cabbage, pico de gallo and avocado.
  • Serve with cilantro lime dressing

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.