Description
A health-conscious, flavor-packed reimagining of Mexican street tacos. Lightly breaded fish atop warm grains, paired with zesty cabbage slaw and chipotle crema for a balanced, satisfying meal.
Ingredients
1 lb white fish fillets (e.g., tilapia or cod)
1/2 cup panko breadcrumbs
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper
1 medium head green cabbage, shredded (about 6 cups)
2 tbsp lime juice
2 tbsp olive oil
2 tbsp Greek yogurt
1 tbsp chipotle powder
Avocado oil (for frying)
Cooked grains (1 1/2 cups): brown rice, quinoa, or white rice
Optional toppings: chopped cilantro, diced red onion, sliced jalapeños
Instructions
Season fish fillets with paprika, garlic powder, cumin, chili powder, salt, and pepper.
Press fillets into panko breadcrumbs to coat evenly.
Heat avocado oil in a skillet over medium-high heat. Pan-fry fish 3-4 minutes per side until golden and crispy.
While fish cooks, combine cabbage, lime juice, and olive oil in a bowl for slaw.
Mix Greek yogurt and chipotle powder to create a creamy, spicy crema.
Divide cooked grains into bowls. Top with crispy fish, slaw, and chipotle crema. Add optional garnishes.
Notes
Use air fryer or bake at 400°F (200°C) for 12-15 minutes for a lighter option.
Substitute fish with tofu for a vegetarian version.
Store leftovers refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 70mg