Fish Taco Bowl With Lime Crema Recipes

FISH TACO BOWL WITH LIME CREMA

Fish Taco Bowl with Lime Crema image

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

Ingredients

1/2 cup sour cream
1/2 teaspoon kosher salt
1/4 teaspoon sugar
2 tablespoons fresh lime juice (from 1/2 lime)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 skinless striped-bass fillets (8 ounces each), patted dry
1/2 small red onion, diced
1/2 jalapeno, minced (2 tablespoons)
3 tablespoons fresh lime juice (from 2 limes)
1 can (15.5 ounces) black beans, drained and rinsed
1 cup halved cherry tomatoes
1/3 cup finely chopped fresh cilantro
2 cups cooked short-grain brown rice
Shredded cabbage, avocado slices, and sliced radishes, for serving

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

Fish Tacos With Lime-Cilantro Crema image

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

Ingredients

1/4 cup thinly sliced green onion
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 lbs red snapper fillets
cooking spray
8 (6 inch) corn tortillas
2 cups shredded cabbage

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.

FISH TACO BOWL WITH AVOCADO PICO AND JALAPENO CREMA

Fish Taco Bowl With Avocado Pico and Jalapeno Crema image

Think taco without the shell. Note: The cheese may be sprinkled over the top, but it may alternately be sprinkled directly over the warm/hot rice as a melty change.

Provided by gailanng

Categories Tilapia

Time 35m

Yield 4 serving(s)

Number Of Ingredients 29

Ingredients

4 medium avocados, diced
1 large tomatoes, diced
1 teaspoon cilantro, rough chopped
1 garlic clove, minced
1 tablespoon red onion, thinly chopped
1 teaspoon himalayan salt or 1 teaspoon sea salt
1 teaspoon ground pepper
1/2 medium jalapeno
8 ounces sour cream
1 medium lime
1 tablespoon cilantro
1 small jalapeno, chopped
1 cup basmati rice
2 cups water
1 tablespoon salted butter
1 tablespoon cilantro, chopped
1/2 medium lime
1 cup all-purpose flour
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon salt
1/2 tablespoon paprika
4 tilapia fillets (other fish may be substituted)
4 -6 tablespoons vegetable oil
2 (15 ounce) cans black beans (drained and rinsed and warmed)
2 cups frozen corn, prepared per instructions and drained
1 cup red cabbage, shredded
1 lime, cut into wedges
1 cup Cotija cheese or 1 cup cheddar cheese

Steps:

To Make the Cilantro Lime Rice: Place 1 cup basmati rice with 2 cups water and a pinch of salt into a rice cooker and cook per instructions. Alternatively, place rice and water in a sauce pan with a pinch of salt and cook for approximately 20 minutes or until rice is absorbed. (Reserve the butter, cilantro and lime until cooked.).
To Make the Jalapeno Crema: Add sour cream, jalapenos (seeded if you want less spice) and cilantro to a blender container. Juice the lime into the blender.
Blend for about a minute until the jalapeno and cilantro have been well incorporated into the sour cream. It should have a light green look to it. Refrigerate until ready for use.
To Make the Avocado Pico: Dice the tomato and avocado; place in a bowl. Thinly chop the onion, garlic and jalapeno add into the bowl. Add salt and roughly chopped cilantro.
Using a spoon lightly mix everything together until it's evenly mixed. Try not to over mix to prevent the avocados from turning into mush. Refrigerate until ready to use.
To Complete the Cilantro Lime Rice: At this point the rice should be done, Add the butter, cilantro and squeeze the lime juice. Lightly mix everything together until evenly incorporated.
To Make the Fish: Mix flour, cumin, chili powder, paprika and salt in a bowl and place.
Cut tilapia in about 3 strips per filet. With the bowl next to your pan, lightly dredge the strips into the flour mixture. Set aside.
In a frying pan add about 2-4 tbsp of olive over medium heat. When hot place about 3 strips of fish at a time in the pan and cook on each side for about 2 minutes. Place on a paper towel to drain any excess oil. Depending on how much fish you're cooking you may need to a little more oil as you go.
To Arrange the Bowl: In a bowl place about 1/2 cup of rice with a 1/2 cup of black beans, 1/2 cup corn on top. Then add the fish. Drizzle of the Jalapeno Crema. Top with the red cabbage, Avocado Pico, cheese and lime wedge.

Nutrition Facts : Calories 1431, Fat 73.9, SaturatedFat 22.5, Cholesterol 135.9, Sodium 1744.2, Carbohydrate 144.3, Fiber 34.9, Sugar 8.6, Protein 62.3

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