Crispy Fish Taco Bowls
Crispy Fish Taco Bowls
Turn Taco Tuesday into Taco Bowl night by combining fish tacos and brown rice with the Fresh Express® American Salad Mix.
Ingredients
- 2 (11-ounce) packages Fresh Express® American Salad Mix
- 2 eggs
- 1 tablespoon water
- 1 cup panko bread crumbs
- 1 teaspoon adobo seasoning
- 1/4 teaspoon salt
- 1 pound cod or other whitefish, cut into 2-inch pieces
- 2 cups cooked brown rice
- 2 avocados, peeled, pitted, sliced
- Cilantro leaves, as a garnish
Honey Chipotle Vinaigrette Ingredients (makes 1-1/4 cups):
- 3/4 cup canola oil
- 6 tablespoons red wine vinegar
- 3 tablespoons honey
- 2 chipotle peppers in adobo sauce
- 1/2 teaspoon dried cilantro
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- Heat air fryer to 350°F or conventional oven to 400°F.
- Beat egg and water in a shallow bowl. Mix bread crumbs, adobo seasoning and salt in another shallow bowl. Dip fish with egg then coat with bread crumb mixture. Place fish in air fryer basket; spray top of pieces with cooking spray. Cook for 8 minutes. Turn fish; spray top of pieces with cooking spray. Cook 4 to 6 minutes longer or until fish flakes easily with a fork.
- Arrange Fresh Express® American Salad Mix in four bowls. Top with rice, fish, and sliced avocado. Drizzle with Honey Chipotle vinaigrette. Garnish with cilantro.
Honey Chipotle Vinaigrette Instructions:
- Process all of the ingredients in a blender until smooth. Serve immediately or store in an airtight container in the refrigerator.
Made with
