Recipe Background
The Fish Bowl is an ocean of flavor! Sorry, we couldn't resist the wordplay, just like how you won't be able to resist the golden, flaky, savory fish with zesty seasoning! Served with nutty brown rice and creamy, crunchy coleslaw, The Fish Bowl really does "seas" the day, especially given how quick it is to make! "Sea" what we did there?
The Fish Bowl is an ocean of flavor! Sorry, we couldn't resist the wordplay, just like how you won't be able to resist the golden, flaky, savory fish with zesty seasoning! Served with nutty brown rice and creamy, crunchy coleslaw, The Fish Bowl really does "seas" the day, especially given how quick it is to make! "Sea" what we did there?
Ingredients
- 1 (1-pound) cod fillet cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 1/2 tablespoons plus 1/2 teaspoon taco seasoning divided
- 1/4 cup low-fat Greek yogurt
- 3 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons adobo sauce from canned chipotles in adobo
- 1 tablespoon water
- 1 (12-ounce) bag tricolor coleslaw mix
- 2 scallions thinly sliced
- 1/2 cup cilantro leaves
- 3 cups brown rice cooked and hot, for serving
- lime wedges to taste, for serving
Directions
- Preheat the air fryer to 400 degrees F.
- In a medium bowl, add the cod pieces, the oil, and 1 1/2 tablespoons of the taco seasoning, and toss together.
- Place the seasoned cod pieces in an even layer in the air fryer basket and air-fry until they are golden, opaque throughout, and reach an internal temperature of 145 degrees F, about 6-7 minutes.
- In a small food processor, add the yogurt, the mayonnaise, the lime juice, the adobo sauce, the water, and the remaining taco seasoning, and purée until well-combined.
- In a large bowl, add the coleslaw, the yogurt mixture, the scallions, and the cilantro, and toss to combine.
- Divide the rice evenly among four serving bowls.
- Evenly top the rice in each serving bowl with the slaw mixture and the fish.
- Serve with the lime wedges.
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