crispy-fish-taco-bowls

The adobo sauce in a can of chipotles lends earthy heat to the crema that tops these bowls. Don't toss out the unused peppers! Freeze them in an airtight container and pull them out to add to sauces, marinades or chili.

Ingredient

1 pound white fish, such as cod, cut into 2-inch pieces
½ cup mayonnaise, divided
¾ cup panko breadcrumbs
¼ cup sour cream
2 tablespoons adobo sauce from chipotle peppers
2 tablespoons lime juice
Pinch of salt plus 1/4 teaspoon, divided
¼ teaspoon ground pepper
2 cups cooked brown rice
2 cups shredded cabbage
1 cup thinly sliced radishes
Fresh cilantro for garnish

Direction

Preheat oven to 475 degrees F. Place a wire rack on a rimmed baking sheet; coat with cooking spray.
Coat fish with 1/4 cup mayonnaise. Place panko in a shallow dish and roll the fish in it. Transfer to the rack on the pan. Bake the fish until crispy and cooked through, 8 to 12 minutes, depending on thickness.
Meanwhile, mix the remaining 1/4 cup mayonnaise, sour cream, adobo sauce, lime juice and pinch of salt in a small bowl.
Sprinkle the fish with the remaining 1/4 teaspoon salt and pepper. Divide rice among 4 bowls and top with the fish, cabbage, radishes, the sauce and cilantro, if desired.