Fish Taco Bowl With Lime Crema Recipes
FISH TACO BOWL WITH LIME CREMA
Feel free to mix it up here. Try red snapper or shrimp in place of the striped bass, or swap out the rice for quinoa, farro, or a mix of grains.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 50m
Number Of Ingredients 18
Steps:
- Crema: Whisk together sour cream, salt, sugar, lime juice, and 1 teaspoon water.
- Bowl: Preheat broiler. In a small bowl, stir together cumin, coriander, chili powder, 1 teaspoon salt, 1/8 teaspoon pepper, and oil. Rub all over both sides of fish. Let marinate in the refrigerator, at least 30 minutes.
- Meanwhile, let onion and jalapeno sit in lime juice 10 minutes. Stir in beans, tomatoes, and cilantro. Season with salt and pepper.
- Broil fish until browned and cooked through, 3 to 4 minutes. Flake into 4 servings. To serve, place 1/2 cup rice in a bowl. Top with bean mixture, fish, cabbage, avocado, and radishes. Serve with crema on top or alongside.
FISH TACOS WITH LIME-CILANTRO CREMA
Make and share this Fish Tacos With Lime-Cilantro Crema recipe from Food.com.
Provided by Little Remy
Categories One Dish Meal
Time 35m
Yield 2 each, 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 425°.
- To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
- To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork.
- Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
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