Baja Fish Taco Bowl

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Before I begin telling you about this must make meal,  I want to share with you that The Galley Gourmet is temporarily out-of-order for a very short time for two reasons.   The first reason I am out of order is with the recipe that I am sharing today.  I wanted to share two other seasonal recipes this week and the reason that I was unable to do so, leads me to out-of-order reason #2.  The LCD screen on my camera died and because of that, I cannot transfer the images from my camera to my flash drive. Ugh! Fortunately, I already had this photo and the recipe (I was going to publish it in a week or two) saved as a draft and I can share it with you until my new camera body arrives sometime on Sunday 🤞.

Now, on to my our new-favorite meal.  My husband has declared that he he loves this bowl better than eating a fish taco and I absolutely agree! Super crispy and lightly fried cod strips on a bed of cilantro-lime rice, served with thinly sliced red cabbage, diced avocado, pico de gallo, and a drizzle of a cilantro crema is fish taco bowl lovers dream! My jaws crack just thinking about it!

There are a few steps into creating this meal, but trust me, it's worth it and it really doesn't take that much time.  It's just prep work and dirty dishes.  I like to start by making the pico and slicing the cabbage. I like to make my homemade Pico de Gallo,  but of course, you can use store-bought and that will save some time and dishes😉.  Then I make the cilantro crema and keep it in the refrigerator  until I am ready to serve.  While the rice cooks,  I start working on the fish. It is dredge in seasoned flour, dip in eggs, then rolled in Panko also known as Japanese-style bread crumbs.  You won't believe how crispy the fish fries up. Thank you, Panko! As the fish rest, I dice the avocado and slice a lime into wedges and then it is load-up-the-taco-bowl time! I make this on weeknights, weekends and it even is perfect for entertaining. Taco bowl buffet anyone?!  Happy Cooking!
Printable Recipe

Baja Fish Taco Bowls
serves 4

For the Cilantro Crema
1 cup Mexican crema or sour cream (light or full-fat)
1/2 cup chopped white onion
1 Tablespoon freshly squeezed lime juice
1/2 cup loosely packed fresh cilantro, chopped
1/4 teaspoon Kosher salt

For the Cilantro-Lime Rice
1 cup white rice (I like to use Jasmine)
1 1/2 cups water
1/4 teaspoon Kosher salt
1/2 cup loosely packed cilantro leaves 
1 Tablespoon freshly squeezed lime juice

For the Fish
1 pound fresh cod fillets cut into 3/4-inch strips
1/2 cup unbleached all-purpose flour
1 1/4 teaspoons chili powder
1/4 teaspoon ground cumin
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
2 extra large eggs, beaten
1 1/2 cups Panko (Japanese-style bread crumbs)
1 cup vegetable oil or more as needed

For the Bowl
1/2 small red cabbage, cored and thinly sliced (about 2 cups)
2 cups Pico de Gallo, homemade or store bought
1-2 avocados, halved, pitted, peeled and cut into 1/2-inch dice
Lime wedges for serving

For the Cilantro Crema
In the bowl of a food processor, combine the crema (or sour cream), onion, lime juice, cilantro and salt and process until smooth.  Transfer to a bowl or squeeze bottle and refrigerate until ready to serve.

For the Cilantro-Lime Rice
In a medium saucepan, bring the water,  rice and salt to a a boil. Reduce the heat to low, cover and cook for 20 minutes.  Remove the saucepan from the heat, fluff the rice with a fork, cover and let rest for 5 minutes.  Stir in the cilantro and lime juice.

For the Fish
Meanwhile, combine the flour chili powder, cumin, salt and pepper in a shallow dish.  Add the eggs to a separate shallow dish and beat.  Add the Panko to another separate shallow dish.  Working with three to four strips of fish at a time, dredge them first in the flour, then the egg, and lastly the Panko. Transfer to a wire rack set over a baking sheet.

Heat the oil in a large skillet over medium-high heat. Working in batches, add the coated cod strips to the skillet and cook, turning once until golden and crispy, about 1 1/2-2 minutes per side.  Transfer to a paper towel-lined plate.

For the Bowls
Divide the Cilantro-Lime rice into the bowls.  Top with cabbage, pico de Gallo, avocado and fish.  Serve with Cilantro Crema and lime wedges.  Enjoy!

Source: The Galley Gourmet


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