Crispy Fish Taco Bowls

Ingredients

• Halibut

  Fish, atlantic and pacific, raw

  16 oz or 454g

• Reduced Fat Vegenaise

  Follow Your Heart

  8 tbsp or 112g

• Panko

  365 Everyday Value

  ¾ cup or 45g

• Sour cream

  Cultured

  ¼ cup or 58g

• Chipotle Peppers, in Adobo Sauce

  in Adobo Sauce, Roland

  2 tbsp or 31g

• Lime juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Brown rice

  Long-grain, cooked

  2 cup or 390g

• Cabbage

  Raw

  2 cup, shredded or 140g

• Radishes

  Raw

  1 cup slices or 116g

• Fresh cilantro

  Coriander leaves, raw

  3 tbsp or 3g

Directions

1. Preheat oven to 475 degrees F. Place a wire rack on a rimmed baking sheet; coat with cooking spray.
2. Coat fish with 1/4 cup mayonnaise. Place panko in a shallow dish and roll the fish in it. Transfer to the rack on the pan. Bake the fish until crispy and cooked through, 8 to 12 minutes, depending on thickness.
3. Meanwhile, mix the remaining 1/4 cup mayonnaise, sour cream, adobo sauce, lime juice and pinch of salt in a small bowl.
4. Sprinkle the fish with the remaining 1/4 teaspoon salt and pepper. Divide rice among 4 bowls and top with the fish, cabbage, radishes, the sauce and cilantro, if desired.
5. EatingWell.com