I don’t know about you but tacos are 100% my favorite food. AND I’d say that when I order tacos, I almost always order fish tacos. I LIKE THEM THAT MUCH.
I really enjoyed creating this recipe because it’s basically a deconstructed fish taco/burrito in a bowl filled with incredible ingredients like…
panko coated whitefish that’s baked to golden crispy perfection
whole grain brown rice with all fiber
shredded cabbage and carrots for that extra crunch
spicy corn and black beans because it’s a taco bowl (duh)
allllll the avocado
plus the most drool-worthy chipotle lime crema
Another reason why I love this recipe so much is that it’s great for families! Just prep all the ingredients and create a fish taco bowl bar. Then your fam can pick and choose which ingredients they want in their own bowl. Makes dinner time a breeze since everyone gets to prep their own tasty baked fish taco burrito bowl 🙂
baked fish taco burrito bowls
Ingredients
- 1 cup brown rice cooked according to package instructions
- 1 lb fresh cod sliced into 1-2inch chunks
- 1/4 cup mayonnaise
- 1 large egg
- 1 cup panko
- 1 tbsp ground cumin
- 1 tsp garlic powder
- healthy pinch salt and pepper
- 1 tbsp olive oil
- 1 (15oz) can black beans drained and rinsed
- 1 (15oz) can sweet corn drained
- 1 tsp chili powder
- 2 cups pre-packaged dry coleslaw (shredded cabbage and carrots)
- 2 avocados pitted and diced
- freshly minced cilantro
for the chipotle lime crema:
- 1/4 cup sour cream
- 2 tbsps adobo sauce (from a canned chipotle peppers in adobo)
- juice of one lime
- healthy pinch salt and pepper
Instructions
- Preheat the oven to 475F. Place a wire cooling rack in a rimmed baking sheet then coat it with cooking spray.
- Cook brown rice according to package instructions.
- In a small low bowl, whisk together mayo and egg until smooth. In another low bowl, whisk together panko, cumin, garlic powder, salt, and pepper.
- Taking one chunk of fish at a time, coat it in the mayo/egg mixture then in the panko/spice mixture until well coated then place it on the prepared baking sheet/rack. Repeat with remaining fish then bake them in the oven until golden, crispy, and cooked through about 10-12 minutes
- Meanwhile, heat the olive oil in a small saucepan over medium heat. Once oil is hot, add the black beans, corn, and chili powder. Stir to coat then cook until warm, about 6-8 minutes.
- Also meanwhile, whisk together the chipotle lime crema ingredients in a small bowl until smooth.
- Divide cooked rice, cooked beans and corn, shredded coleslaw, avocado pieces, and crispy fish pieces between bowls. Top with a drizzle of chipotle lime crema and freshly minced cilantro then enjoy!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your fish taco fiesta bowls in action. Peace!