Crispy Cod Fish Taco Bowls

I love fish and don't need a way to dress it up or disguise it, but some people (or some people's significant others) aren't as easily convinced. This is the perfect dinner for the most fish-wary people in your life. Because, come on, who doesn't like fish tacos?

First off, use cod or another mild, white fish. Cod is a great vehicle for your favorite flavors without being overly "fishy."

Second, make it deliciously crispy (but not greasy!) with some sriracha mayo and panko breadcrumbs.

Third, top it off with all of your favorite Baja accoutrements. (Bajaccoutrements?)

You can serve this over white or brown rice, cauliflower "rice," polenta (this gives it a warm and hearty tamale-feel), or in good old-fashioned corn tortillas. This time I made them over brown rice with some lime juice and cilantro mixed in, but all of the above variations are tasty.

Crispy Cod Fish Taco Bowls
makes 2 servings

{Crispy Cod}

2 six ounce filets of cod, or whitefish of your choosing
1/4 cup panko breadcrumbs
2 tablespoons mayo
1 tablespoon butter
1 teaspoon sriracha sauce
Salt and pepper

{Mango Cilantro Salsa}

1 mango, diced
1 tablespoon cilantro, chopped
2 teaspoons fresh lime juice
3 tablespoons red onion, chopped

{Pickled Red Cabbage}

1/4 head red cabbage, sliced thin (I used a mandolin)
1 tablespoon granulated sugar
1/4 cup apple cider vinegar
1 tsp sea salt
1/2 tsp cracked black pepper

{Yogurt-Sriracha Sauce}

1/4 cup non-fat Greek yogurt
1 tsp sriracha sauce
1 tsp fresh lime juice

1 scallion, chopped, to garnish
1/2 avocado, sliced, to garnish

First, get your cabbage to pickling.

Whisk together vinegar, sugar, salt, and pepper in a bowl; then add sliced red cabbage and set aside, covered, in the refrigerator while you prep your other ingredients. It should marinate for at least 45 minutes.

(If you're cooking rice as a base, start it now!)

For the mango salsa and sriracha yogurt sauce, just combine all ingredients for each and set aside until fish is ready.

For the cod:

Preheat oven to 375F.

Whisk together sriracha and mayo.

Season the fish filets with salt and pepper, then spread half of the mayo mixture over each filet.

Spread breadcrumbs on a shallow plate; press each filet, mayo-side down, into the breadcrumbs to make them adhere.

Melt butter in an oven-proof skillet. Lay both cod filets, breadcrumb-side down, into hot butter. Sear for 2-3 minutes until a crust has formed and the breadcrumbs have browned. Carefully flip filets over.

**Depending on the size and thickness of your filets, you can finish cooking them either on the burner or in the oven. My filets were very thin (1cm) so I just cooked for another 5 minutes in the skillet over medium heat.**

For filets 1 inch or thicker, transfer skillet into pre-heated oven and finish cooking for 7-10 minutes, until the fish flakes easily with a fork.

Plate fish, crispy side up, on your bed of choice: rice, polenta, tortillas, or just a romaine salad. Top with mango salsa, pickled cabbage, sliced avocado, and the sriracha yogurt sauce. Garnish with chopped scallion, and an extra squeeze of lime if you're feeling citrusy.