Description
These vibrant bowls combine golden-battered fish, zesty rainbow slaw, and smoky chipotle lime crema over rice or quinoa. A mess-free, family-friendly adaptation of beach-style tacos with layers of crunch, freshness, and flavor.
Ingredients
1 lb white fish fillets (cod or haddock)
1/2 cup Panko breadcrumbs
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 cup buttermilk
1/2 cup finely chopped cilantro
2 cups quartered red cabbage
1/4 cup diced red onion
2 tbsp honey
2 cups cooked rice or quinoa
1/2 cup plain Greek yogurt
4 tbsp chipotle in adobo sauce (spice level to taste)
Juice of 1 lime
1 tbsp honey (for crema)
Olive oil for frying
Optional garnishes: diced avocado, shredded carrots, pickled jalapeños
Instructions
Prepare rice/quinoa according to package instructions
In a bowl, mix Panko, paprika, and garlic powder. Set aside
Whisk buttermilk in another bowl
Dredge fish in buttermilk, then coat with Panko mixture
Heat olive oil in a skillet (1/4 inch depth) over medium-high until 350°F
Fry fish 2-3 minutes per side until golden and crispy
Cool slightly before flaking into chunks
Toss cabbage, red onion, 2 tbsp cilantro, and 1 tbsp honey in a bowl
Mix yogurt, 3 tbsp chipotle in adobo sauce (reserved adobo liquid for adjustment), lime juice, and remaining 1 tbsp honey
To serve, layer rice/quinoa, fish, slaw, and 2 tbsp chipotle crema per bowl
Garnish with optional toppings and extra cilantro
Notes
Use halal-approved chipotle for authenticity
Substitute buttermilk with non-dairy milk + 1 tsp apple cider vinegar for vegan option
Make crema up to 2 days ahead
Panko provides superior crisp without needing pork products
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12g
- Sodium: 480mg
- Fat: 19g
- Saturated Fat: 3g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 65mg