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
- 1 to 3 teaspoons taco seasoning, depending on heat preference
- ¼ cup sour cream
- 1 tablespoon 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, and tortilla chips, for serving
- Hot sauce, for serving
- In a small saucepan, heat 1 teaspoon of the 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.
- 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.
- 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!
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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.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.