Turn a fish dinner into a Mexican dish. Make it easier, by placing the meal in a bowl.
Cuencos de pescado mexicano (Spanish)
Serves 4
Preheat the oven to 475ºF/185ºC
a pound (455 g) wild Pacific cod, sliced into small pieces.
1/2 cup (65 g) (GF) Greek yogurt
3/4 cup (95 g) (GF) bread crumbs
1-2 Tbs. (15-30 ml) hot sauce, eg. tabasco, adobo, ranchero, sriracha, or make your own (see below*)
2 Tbs. (30 ml) organic lime juice
1/4 tsp. black pepper
2 cups (260 g) each organic : shredded cabbage and cooked brown rice
1 cup (130 g) sliced organic radishes
sliced organic green onions
garnish: cilantro or parsley and lime wedges
organic (GF) small, warm taco shells
optional: sliced jalapeños
*homemade
mild hot sauce:
1 Tbs. each: Himalayan salt, garlic powder onion powder, and black pepper
1/2 tsp. each: oregano and cumin
hotter sauce:
1 tsp. chipotle or ancho chili powder
1 Tbs. each: apple cider vinegar and tomato paste
1/2 tsp. cumin
pinch of garlic powder
uno 1. Spray olive oil on a baking sheet.
dos 2. Coat the fish with 1/4 cup (60 ml) yogurt.
tres 3. Roll the fish in the bread crumbs.
cuatro 4. Bake until crispy about 8-10 minutes. Inside temperature reaches 145ºF/63ºC.
cinco 5. Use the rest of the yogurt and mix with salt and pepper and lime juice.
seis 6. In each bowl, put the rice, cabbage, radishes, fish, sliced green onions, lime wedges.
siete 7. Serve the sauce, cilantro/parsley, jalapeños, and taco shells on the side.
¡Buen Apetito!
/bwen ah-peh-TEE-toh/
Looking for more...
...fish recipes: https://veggiefernandezs.blogspot.com/search/label/fish
or
...Latan American dishes: https://veggiefernandezs.blogspot.com/search/label/Latin%20American
