Easy! Baja Fish Taco Bowls (with Chipotle Crema)
Description
This kind of meal is totally our jam…so this post is less a recipe, and more of a reminder to throw this together once in a while! I was inspired by dressings posted on Once Upon a Chef and Love and Lemons – below is an outline, and I strongly encourage you to make it up as you go – enjoy!
Ingredients
– chopped cabbage, grated carrots for a quick ‘pickled’ slaw – I used a store bought bag and lightly dressed it with a couple tablespoons each of lime juice and olive oil, a teaspoon of honey and a good pinch of salt – dress this early for a more pickled effect
– battered fish – I used Jane’s straight from the freezer, feel free to fry up your own or use fresh fish – it would all work beautifully!
– rice – I like brown rice here…especially with the battered fish and sauce
Chipotle Crema
1 c. mayonnaise (or half mayo and half plain yogurt…I just like the consistency of all mayo)
1 T. honey
2 or 3 chipotle peppers from a can with all of the adobe sauce that comes with them
1/2 t. each oregano, kosher salt AND freshly ground pepper
splash of canola or olive oil as needed for consistency
splash of red wine vinegar or a squeeze of fresh lime juice for a bit of zip
Instructions
Prep all bowl ingredients and plan to have them all ready at the same time – you can start the rice anytime during the day and the slaw and dressing can come together while the fish is baking.
For the crema – add all ingredients to a blender or mini chopper and pulse until smooth. Taste for seasonings and add more oil or vinegar/lime as needed. This can also be made ahead and refrigerated.
Build your bowls! Rice, slaw, fish and lots of sauce…definitely add hot sauce if you’re keen. If you’d prefer corn tortillas (for tacos!) instead of rice, a great idea is to lightly grill 2 together with grated cheese – more stable and super tasty as only melted cheese can be. This is a super easy meal if you’re able to plan ahead a little bit.
