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Lemon Dusted Fish Taco Bowl

Updated: Dec 5, 2023

Ingredients

SPICY SLAW

  • 1 jalapeño, seeds removed, finely chopped

  • 1 small clove garlic, grated

  • 2 tbsp. mayonnaise

  • 2 tbsp. sour cream

  • Zest and juice of 1 lime

  • 2 tbsp LEMON DUST 

  • 6 c. shredded green and/or red cabbage

  • 1/4 c. chopped fresh cilantro

SPICY CREMA

  • 1/4 c. mayonnaise

  • 1/4 c. sour cream

  • 2 tbsp. sriracha

  • 1 tsp LEMON DUST 

  • Juice of 1/2 lime

FISH & ASSEMBLY

  • 3/4 c. all-purpose flour

  • 4 tsp LEMON DUST 

  • 1/2 tsp. garlic powder

  • 1 c. whole milk

  • 1 1/2 lb. Salmon or any firm fish, cut into strips about 3"-by-1 1/2"

  • 1/2 c. neutral oil

  • 1 head romaine, chopped

  • 2 avocados, finely chopped

  • 1 large mango, sliced

  • Fresh cilantro leaves and lime wedges, for serving

Directions

  • SPICY SLAW In a large bowl, whisk jalapeño, garlic, mayonnaise, sour cream, lime zest, lime juice and LEMON DUST. Add cabbage and cilantro and mix well to combine. Refrigerate until ready to use.

  • SPICY CREMA In a small bowl, whisk mayonnaise, sour cream, sriracha, lime juice and LEMON DUST. Refrigerate until ready to use.

  • FISH & ASSEMBLY

  • Step 1

  • In a medium bowl, mix flour, LEMON DUST  and garlic powder. Place  milk and fish in a medium sized bowl.

  • Step 2

  • In a large skillet over medium-high heat, heat oil. Lightly dredge fish in flour mixture, shaking off excess. Gently add fish in skillet and cook until golden brown on one side, 3 to 4 minutes. Carefully turn and cook until second side is golden brown, about 2 minutes more. Transfer to a wire rack to drain any excess oil.

  • Step 3

  • Divide romaine among bowls. Top with slaw, a few pieces of fish, avocado, mango, cilantro, and a drizzle of crema. Serve with lime wedges alongside.


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