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1 pound white fish, such as cod, cut into 2-inch pieces
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½ cup mayonnaise, divided
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¾ cup panko breadcrumbs
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¼ cup sour cream
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2 tablespoons adobo sauce from chipotle peppers
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2 tablespoons lime juice
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Pinch of salt plus 1/4 teaspoon, divided
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¼ teaspoon ground pepper
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2 cups cooked brown rice
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2 cups shredded cabbage
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1 cup thinly sliced radishes
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Fresh cilantro for garnish
Crispy Fish Taco Bowls
The adobo sauce in a can of chipotles lends earthy heat to the crema that tops these bowls. Don't toss out the unused peppers! Freeze them in an airtight container and pull them out to add to sauces, marinades or chili.
Nutrition Information
268
Calories
15g
Carbohydrates
28g
Protein
655mg
Potassium
3g
Fiber
7g
Sugar
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