Baja Fish Taco Bowl
Our Baja Fish Taco Bowl has lots of crispy fried fish, zesty cilantro lime slaw, avocado, rice, and a deliciously smoky Chipotle cream all in one satisfying bowl!This is our favorite taco bowl ever: balanced, tasty, and filling!
Ingredients
For The Rice
- 1 cup (190 g) long-grain rice (washed)
- Water (enough to cover the rice by 1-inch or 2.5 cm)
- 1 teaspoon salt
For The Slaw
- 2 cups (140 g) shredded purple cabbage (or half of a 16-oz coleslaw mix)
- 2 cups (140 g) shredded green cabbage
- 1 cup (70 g) grated carrot
- 2 small limes (juiced)
- Salt
For The Chipotle Cream
- 1/2 cup (120 ml) sour cream or mayonnaise (or a blend of both)
- 3 teaspoon canned salsa de chipotles in adobo (or chipotles in adobo, we use La Costeña brand - not sponsored-, use any leftover sauce for our Creamy Chipotle Chicken next, it's so good!!!)
- 1 teaspoon lime juice
- 1/4 teaspoon salt
For The Fried Fish
- Oil (sunflower, vegetable, canola, peanut or lard)
- 1/2 cup (60 g) all-purpose flour (for coating)
- 1 lb (450 g) tilapia (or cod, pollock or mahi-mahi, fresh or frozen, thaw if using frozen)
- 1 tablespoon salt
- 1 and 1/2 cups (185 g) all-purpose flour (for the batter)
- 10 oz (300 ml) light beer (like Corona)
For The Bowl
- 2 avocados (cut in chunks)
Instructions
- Prepare the rice. In a medium saucepan, add the water, rice, and salt and cook until the water has absorbed and the rice is tender, then add a splash of oil and mix. Cover and keep warm. While the rice is cooking, follow the rest of the recipe below.
- Prepare the slaw. In a large bowl, add the cabbage, carrot, cilantro, lime juice, and salt, toss until combined, cover and chill until ready to assemble.
- Preheat the oil. In a saucepan or skillet, add enough oil for the fish to be fully covered and allow to reach 350F-365F (175C-185C) over medium-low heat. This will take a few minutes so, meanwhile, go to step 4.
- Prepare the coating and batter. In a large plate or shallow bowl, add flour and salt for the coating, mix, then toss with the fish. In a separate bowl, add the flour, salt and beer (or water) and mix until smooth: the batter will be a bit runny, it’s okay, you’re supposed to dip the coated fish and fry.
- Fry. Quickly dip each fish stick into the batter then add to the hot oil and fry for 3-4 minutes or until golden, flip then fry for another 3-4 minutes or until golden. Transfer to a plate lined with a few paper towels to absorb any extra grease.
- Assemble. For each bowl, add some of the rice, fried fish, cilantro lime slaw, avocado, and top with the prepared Chipotle cream. Enjoy!
Notes
Storing Instructions: Store the fried fish separately from the cilantro lime slaw to keep from turning soggy because of the lime juice and veggies. Store everything tightly covered or in an air-tight container in the refrigerator for up to 1-2 days. The cilantro lime slaw will turn pink, if you used purple cabbage.
Reheating Instructions: Reheat the fried fish on a hot skillet (best if cast-iron) over high heat until the fish is hot and crisp again, add a light splash of oil, if desired! Reheat the rice separately until hot.
Nutrition
Calories: 897kcalCarbohydrates: 108gProtein: 37gFat: 35gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 19gTrans Fat: 0.05gCholesterol: 74mgSodium: 2593mgPotassium: 1307mgFiber: 13gSugar: 7gVitamin A: 6220IUVitamin C: 60mgCalcium: 135mgIron: 5mg
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