We haven't had fish in a while so when I saw this recipe, I was immediately drawn to it. I usually season fish but avoid adding any additional fats or oils but for this recipe, I did use a small amount of mayo to help the panko breadcrumbs adhere to the fillets. It turned out great and was a crunchy treat to add to our taco bowls.
When I first made the sauce, I was a little nervous that it would be too spicy for the kids (I halved the adobo sauce called for in the recipe). If eaten alone, I think it may be however, when mixed with all of the ingredients in the bowl, it provided the perfect amount of added heat and flavor.
Substitutions/Additions made by Cooking After Class for Crispy Fish Taco Bowl:
- I used tilapia
- did not use near as much mayo as called for...I LIGHTLY brushed the fish before coating in panko
- substituted plain greek yogurt for sour cream
- used 1 tablespoon of adobo sauce instead of 2
Tips from Cooking After Class for making Crispy Fish Taco Bowl:
- to avoid heating up your oven, cook fish in an air fryer instead
- serve as written as a bowl, serve it as a fish taco, eliminate some rice and add some greens to serve as a salad...lots of options to serve, be creative
Effort: Quick and Easy
Time: 20 minutes
Kids Comments: Liked the sauce and crunch on the fish.
Make it Again: Yes, maybe try it as a salad in the future...add spring mix and eliminate most of the rice.
all ingredients ready to go
crusted fish into the air fryer
mix it up
or...keep it neat :)