SPICY FISH TACO BOWLS
Make and share this Spicy Fish Taco Bowls recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Mix the spices together in a small bowl and add salt and pepper to taste. Sprinkle generously over both sides of the fish filets.
- Drizzle the olive oil in a large nonstick skillet over medium high heat. When hot, add the garlic and saute for 1-2 minutes. Add the fish filets to the pan. Pan fry the fish on each side for several minutes, checking the middle for doneness (fish should be completely white and flake apart easily). Remove fish filets and set aside. Note: A minute or so before removing from heat, you may add a squirt of lime, if desired.
- Add corn, red peppers and onions to the pan. Cook over high heat for several minutes, without stirring to get a brown/black roasted look on the outside. Repeat for several minutes (stir, wait, stir, wait) until the peppers and onions are tender-crisp. Add the black beans and heat through.
- Layer hot rice, corn/pepper mixture and fish in a bowl or mix everything together in the skillet. Top with any of the toppings listed above.
Nutrition Facts : Calories 661.1, Fat 7.7, SaturatedFat 1.6, Cholesterol 62.5, Sodium 116.2, Carbohydrate 107.7, Fiber 12.5, Sugar 3.9, Protein 40.7
COPYCAT SWEETGREEN FISH TACO BOWL
You'll never miss the shell with this bowl version of fish tacos, complete with homemade crispy tortilla strips and a queso fresco dressing that is creamy and spicy in equal measure.
Provided by norasingley
Categories < 60 Mins
Time 50m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- For the Salad:.
- Combine red onion, vinegar, sugar and ½ teaspoon salt in a small bowl. Let sit at room temperature at least 30 minutes, or up to 2 days in advance, in the refrigerator. Drain before using.
- In a medium pot, combine quinoa, a large pinch of salt and 1 cup water. Bring to a boil over high heat. Top with a lid and reduce heat to low. Cook 12 minutes. Remove lid and continue to cook, stirring occasionally and adjusting heat if necessary, until water is evaporated and quinoa is tender but still al dente, about 4 minutes more.
- Preheat a large nonstick skillet over high heat. Add 3 tablespoons olive oil and swirl to coat. Add tortilla strips, season with salt, and saute, stirring frequently until deeply golden brown, about 4 minutes. Remove to a paper towel-lined plate to drain.
- Season fish with salt and pepper. Wipe out skillet and add remaining 1 tablespoon olive oil. Add fish and press down on fillets with the back of a spatula to encourage crisping and prevent the fish from curling. Cook until golden on the underside, about 2 minutes. Flip and continue cooking until fish is just cooked through, about 2 minutes more. Remove to a plate and squeeze lime halves over fillets.
- Divide cabbage, kale, avocado, pickled red onions, tortilla strips, fish and quinoa among serving bowls. Top with cilantro leaves and queso fresco dressing and serve.
- For the Queso Fresco Dressing:.
- In a blender, combine olive oil, lime juice, yogurt, queso fresco, cilantro, garlic and jalapeno. Blend until smooth. Season to taste with salt and pepper. Alternatively, you can use an immersion blender and place ingredients in a glass measuring cup. Leftover dressing will keep in the refrigerator for 1 week.
FISH TACO BOWLS
Fish tacos are a summer staple for me, but these fish taco bowls are a quick dinner you can make year-round. Instead of the standard breading procedure, lime juice is brushed onto the fish before pressing into the breadcrumbs. This adds flavor and helps the crumbs stick in a lighter way!
Provided by Gabriela Rodiles
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Whisk together the breadcrumbs, 1 teaspoon each of the cumin and garlic salt, 1/4 teaspoon cayenne, 1/2 teaspoon kosher salt and a few grinds of black pepper in a shallow bowl or pie plate.
- Cut the cod crosswise into 6 equal pieces. Brush each piece all over with the juice of 2 limes. Firmly press each fish piece into the breadcrumb mixture, turning to coat on all sides. Transfer to a baking sheet.
- Heat the olive oil in a large skillet over medium-low heat. Add the breaded fish and cook, flipping once, until the breadcrumbs are golden brown and the fish flakes easily with a fork, 8 to 9 minutes.
- Meanwhile, stir together the yogurt, cilantro, remaining 1/4 teaspoon each cumin and garlic salt, remaining pinch of cayenne, the juice of the remaining lime and 2 tablespoons water in a large bowl until smooth. Add the coleslaw mix and toss until well coated.
- Divide the coleslaw among 2 serving bowls. Top with the cod, mango and pepitas and garnish with more cilantro. Serve with lime wedges.
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