No need to wait until Tuesday for this quick and yummy deconstructed fish taco. Chopped cilantro adds unexpected flair to the rice and lime juice adds brightness to the sour cream. The toppings below are suggestions, but feel free to add your own favorites.
1 teaspoon olive oil, plus more for the fish
1 scallion, trimmed and thinly sliced
1 cup jasmine rice
8 to 12 ounces white fish or salmon, pin bones and skin removed Available in Our Seafood Subscription Box
1 to 3 teaspoons taco seasoning, depending on heat preference
¼ cup sour cream
1 tablespoon freshly squeezed lime juice, plus wedges for garnish
2 tablespoons chopped fresh cilantro, plus leaves for garnish
Sliced red onion, diced tomato, diced avocado, sliced radishes, finely shredded red cabbage, tortilla chips, and hot sauce for serving
Make the Rice
In a small saucepan, heat 1 teaspoon olive oil over medium high heat. Add scallions and rice and toss to coat in the oil. Add 1 ¾ cups water and ½ teaspoon salt and bring to a boil. Cover and reduce heat to low. Simmer until rice is tender and water is absorbed, about 17 minutes.
Cook the Fish
Meanwhile, season the fish with salt, drizzle with oil, and rub with as much of the taco seasoning as desired. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add the fish and cook without disturbing until browned on the bottom, about 3 minutes. Flip and cook until the fish gently flakes around the edges, 2 to 3 minutes longer, depending on the thickness. Transfer to a plate and break into large pieces.
Make the Crema and Serve
In a small bowl, combine the sour cream, lime juice, and 1 teaspoon water, and season with salt. Fluff the rice with a fork and stir in the chopped cilantro. Spoon the rice into bowls and top with the fish and toppings. Drizzle with the lime crema and serve with hot sauce on the side. Enjoy!
Premium Seafood Subscription Box
Pair it Up
Crack open a cold lager or amber to cut through the heat of the chiles, or pour a glass of Cabernet Franc Rosé (also called Chinon Rosé) to enhance the dish’s herbal freshness.
Spice It Up
Add some finely chopped chipotles in adobo to the sour cream for extra spicy-smoky flavor.
Change It Up
Fold leftover fish, rice, and toppings into scrambled eggs and bacon for a hearty breakfast. Scoop it all up with any remaining tortilla chips or serve with warmed tortillas.
Lighten It Up
Greek yogurt is a lower fat option that adds richness without the fat and calories of sour cream.