Lemon Dusted Fish Taco Bowl

Ingredients

SPICY SLAW

• 1 jalapeño, seeds removed, finely chopped

• 1 small clove garlic, grated

• 2 tbsp. mayonnaise

• 2 tbsp. sour cream

• Zest and juice of 1 lime

• 2 tbsp LEMON DUST 

• 6 c. shredded green and/or red cabbage

• 1/4 c. chopped fresh cilantro

SPICY CREMA

• 1/4 c. mayonnaise

• 1/4 c. sour cream

• 2 tbsp. sriracha

• 1 tsp LEMON DUST 

• Juice of 1/2 lime

FISH & ASSEMBLY

• 3/4 c. all-purpose flour

• 4 tsp LEMON DUST 

• 1/2 tsp. garlic powder

• 1 c. whole milk

• 1 1/2 lb. Salmon or any firm fish, cut into strips about 3"-by-1 1/2"

• 1/2 c. neutral oil

• 1 head romaine, chopped

• 2 avocados, finely chopped

• 1 large mango, sliced

• Fresh cilantro leaves and lime wedges, for serving

Directions

• SPICY SLAW In a large bowl, whisk jalapeño, garlic, mayonnaise, sour cream, lime zest, lime juice and LEMON DUST. Add cabbage and cilantro and mix well to combine. Refrigerate until ready to use.

• SPICY CREMA In a small bowl, whisk mayonnaise, sour cream, sriracha, lime juice and LEMON DUST. Refrigerate until ready to use.

• FISH & ASSEMBLY

• Step 1

• In a medium bowl, mix flour, LEMON DUST  and garlic powder. Place  milk and fish in a medium sized bowl.

• Step 2

• In a large skillet over medium-high heat, heat oil. Lightly dredge fish in flour mixture, shaking off excess. Gently add fish in skillet and cook until golden brown on one side, 3 to 4 minutes. Carefully turn and cook until second side is golden brown, about 2 minutes more. Transfer to a wire rack to drain any excess oil.

• Step 3

• Divide romaine among bowls. Top with slaw, a few pieces of fish, avocado, mango, cilantro, and a drizzle of crema. Serve with lime wedges alongside.