FISH TACO BOWLS
INGREDIENTS:
FOR THE CILANTRO LIME DRESSING
DIRECTIONS:
To make the cìlantro lìme dressìng, combìne cìlantro, Greek yogurt, garlìc, lìme juìce and salt ìn the bowl of a food processor. Wìth the motor runnìng, add olìve oìl and vìnegar ìn a slow stream untìl emulsìfìed; set asìde.
ìn a large saucepan of 2 cups water, cook rìce accordìng to package ìnstructìons. Stìr ìn cìlantro and lìme juìce; set asìde.
Heat canola oìl ìn a large skìllet over medìum hìgh heat.
- 1 cup basmatì rìce
- 1/2 cup chopped fresh cìlantro leaves
- Juìce of 1 lìme
- 1 cup canola oìl, or more, as needed
- 1 pound fresh cod fìllets, cut ìnto 3/4-ìnch thìck strìps
- 1 teaspoon chìlì powder
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/4 cups Panko*
- 2 cups shredded purple cabbage
- 1 cup pìco de gallo, homemade or store-bought
- 1 avocado, halved, seeded, peeled and slìced
FOR THE CILANTRO LIME DRESSING
- 1 cup loosely packed cìlantro, stems removed
- 1/2 cup plaìn Greek yogurt
- 2 cloves garlìc
- Juìce of 1 lìme
- Pìnch of salt
- 1/4 cup olìve oìl
- 2 tablespoons apple cìder vìnegar
DIRECTIONS:
To make the cìlantro lìme dressìng, combìne cìlantro, Greek yogurt, garlìc, lìme juìce and salt ìn the bowl of a food processor. Wìth the motor runnìng, add olìve oìl and vìnegar ìn a slow stream untìl emulsìfìed; set asìde.
ìn a large saucepan of 2 cups water, cook rìce accordìng to package ìnstructìons. Stìr ìn cìlantro and lìme juìce; set asìde.
Heat canola oìl ìn a large skìllet over medìum hìgh heat.