Fish Taco Bowls bring the essence of coastal cuisine to your table with a vibrant mix of fresh flavours. This dish features lightly battered and fried fish strips on a bed of crisp romaine lettuce, complemented by a spicy slaw and creamy avocado.
Ingredients:
SPICY SLAW:
- 1 jalapeño, seeded and finely chopped
- 1 small garlic clove, grated
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- Peel and juice of 1 lime
- 1 teaspoon kosher salt
- 1/4 tsp. granulated sugar
- 6 cups shredded green and/or red cabbage
- 1/4 cup chopped fresh coriander
SPICY CREMA:
- 1/4 c. mayonnaise
- 1/4 c sour cream
- 2 tablespoons Sriracha
- Juice of 1/2 lime
FISH & ASSEMBLY:
- 3/4 c. all purpose flour
- 2 teaspoons chilli powder
- 2 teaspoons kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1 c. whole milk
- 1 1/2 lb. cod or other firm white fish, cut into strips about 3″ x 1 1/2″
- 1/2 c. neutral oil
- 1 head romaine lettuce, chopped
- 2 avocados, finely chopped
- 1 large mango, sliced
- Fresh coriander leaves and lime wedges, to serve
Method of cooking:
In a large bowl, whisk together the jalapeño, garlic, mayonnaise, sour cream, lime zest and juice, salt and sugar.
Add the cabbage and coriander to the bowl and toss to coat. Set aside to allow the flavours to meld.
In a small bowl, whisk together the mayonnaise, sour cream, Sriracha and lime juice. Set aside.
In a shallow dish, combine flour, chilli powder, salt, black pepper and garlic powder.
Pour the milk into another shallow dish.
Dip the fish strips in the milk, then roll in the flour mixture to coat.
Heat the oil in a large frying pan over a medium heat. Cook the fish in batches until golden brown and cooked through, about 3 minutes per side.
To assemble the bowls, divide the romaine between the bowls and top with the spicy slaw, fried fish, avocado, mango and a drizzle of spicy crema.
Garnish with fresh coriander leaves and serve with lime wedges.
