Fish Taco Bowls
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 245
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 14
- Cholesterol
- 28
- Sodium
- 386
- Total: 20 min
- Active: 20 min
Ingredients
3/4 cup plain breadcrumbs
1 1/4 teaspoons ground cumin
1 1/4 teaspoons garlic salt
1/4 teaspoon plus a pinch of cayenne pepper
Kosher salt and freshly ground black pepper
One 1-pound skinless cod fillet
3 limes, juiced, plus wedges for serving
1/4 cup olive oil
1/2 cup plain Greek yogurt
1/4 cup cilantro leaves, finely chopped, plus more for garnish
10 ounces coleslaw mix
1/2 cup diced mango (from about 1/2 mango)
2 tablespoons salted roasted pepitas
Directions
- 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.