Crispy Fish Taco Bowls

Crispy Fish Taco Bowls

Crispy Fish Taco Bowls

Turn Taco Tuesday into Taco Bowl night by combining fish tacos and brown rice with the Fresh Express® American Salad Mix.
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Course Main Course, Salad
Servings 4


  • 2 (11-ounce) packages Fresh Express® American Salad Mix
  • 2 eggs
  • 1 tablespoon water
  • 1 cup panko bread crumbs
  • 1 teaspoon adobo seasoning
  • 1/4 teaspoon salt
  • 1 pound cod or other whitefish, cut into 2-inch pieces
  • 2 cups cooked brown rice
  • 2 avocados, peeled, pitted, sliced
  • Cilantro leaves, as a garnish

Honey Chipotle Vinaigrette Ingredients (makes 1-1/4 cups):

  • 3/4 cup canola oil
  • 6 tablespoons red wine vinegar
  • 3 tablespoons honey
  • 2 chipotle peppers in adobo sauce
  • 1/2 teaspoon dried cilantro
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper


  • Heat air fryer to 350°F or conventional oven to 400°F.
  • Beat egg and water in a shallow bowl. Mix bread crumbs, adobo seasoning and salt in another shallow bowl. Dip fish with egg then coat with bread crumb mixture. Place fish in air fryer basket; spray top of pieces with cooking spray. Cook for 8 minutes. Turn fish; spray top of pieces with cooking spray. Cook 4 to 6 minutes longer or until fish flakes easily with a fork.
  • Arrange Fresh Express® American Salad Mix in four bowls. Top with rice, fish, and sliced avocado. Drizzle with Honey Chipotle vinaigrette. Garnish with cilantro.

Honey Chipotle Vinaigrette Instructions:

  • Process all of the ingredients in a blender until smooth. Serve immediately or store in an airtight container in the refrigerator.
Made with
American Salad Mix

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