Crispy Fish Taco Bowls with Cilantro Crema

• 1 pound white fish fillets, cut into chunks
• 1/2 cup cornstarch
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup vegetable oil
• 2 cups shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/2 cup diced avocado
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 1 teaspoon ground cumin

Steps

1. 1 In a bowl, mix cornstarch, chili powder, garlic powder, salt, and pepper. Coat fish chunks in the mixture.
2. 2 Heat oil in a large skillet over medium-high heat. Fry fish until golden and crispy, about 3 minutes per side.
3. 3 Drain on paper towels. Meanwhile, combine sour cream, cilantro, lime juice, and cumin for the cilantro crema.
4. 4 Assemble bowls with lettuce, tomatoes, red onion, avocado, and crispy fish.
5. 5 Drizzle with cilantro crema and serve immediately.

Equipment

• Large skillet
• Slotted spoon
• Paper towels

Variations

• Use shrimp instead of fish for a shrimp taco bowl.
• Add a sprinkle of cotija cheese for extra flavor.

Substitutions

• Substitute sour cream with Greek yogurt for a lighter option.
• If you don't have cornstarch, use all-purpose flour seasoned similarly.

Pairings

• A fresh cucumber and jicama slaw.
• Warm black beans for added heartiness.

Nutrition

Tips

• For extra flavor, marinate the fish in lime juice and a pinch of salt for 30 minutes before coating.
• Adjust spice levels to your preference by adding more or less chili powder.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or oven.

Freezing: Not ideal for freezing due to the texture of the fish and crema.

Serving Suggestions

• Serve with a side of fresh mango salsa or a wedge of lime.
• Pair with a cold cerveza for a fiesta-worthy meal.

FAQ