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baked fish taco burrito bowls

Course dinner
Cuisine Mexican
Keyword bowls, dinner, enchiladas, dinner, mexican, fish tacos, seafood
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4

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

  1. Preheat the oven to 475F. Place a wire cooling rack in a rimmed baking sheet then coat it with cooking spray.
  2. Cook brown rice according to package instructions.
  3. 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.
  4. 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
  5. 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.
  6. Also meanwhile, whisk together the chipotle lime crema ingredients in a small bowl until smooth.
  7. 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!