Crispy Fish Taco Bowls

• servings: 4 servings
• total time: 20 minutes

Ingredients

1 pound white fish, such as cod, cut into 2-inch pieces

½ cup mayonnaise, divided

¾ cup panko breadcrumbs

¼ cup sour cream

2 tablespoons adobo sauce from chipotle peppers

2 tablespoons lime juice

Pinch of salt plus 1/4 teaspoon, divided

¼ teaspoon ground pepper

2 cups cooked brown rice

2 cups shredded cabbage

1 cup thinly sliced radishes

Fresh cilantro for garnish

Directions

Preheat oven to 475 degrees F. Place a wire rack on a rimmed baking sheet; coat with cooking spray.

Coat fish with 1/4 cup mayonnaise. Place panko in a shallow dish and roll the fish in it. Transfer to the rack on the pan. Bake the fish until crispy and cooked through, 8 to 12 minutes, depending on thickness.

Meanwhile, mix the remaining 1/4 cup mayonnaise, sour cream, adobo sauce, lime juice and pinch of salt in a small bowl.

Sprinkle the fish with the remaining 1/4 teaspoon salt and pepper. Divide rice among 4 bowls and top with the fish, cabbage, radishes, the sauce and cilantro, if desired.

Nutrition

• Calories: 478 kcal
• Total Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 63 mg
• Sodium: 738 mg
• Total Carbohydrate: 42 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 20 g