Baja Fish Taco Rice Bowls
Ingredients
Cabbage Slaw
-
2
cups
purple cabbage, sliced
-
2
tablespoons
lime juice
-
¼
cup
cilantro, roughly chopped
-
to taste
salt
Guacamole
-
2
avocados, mashed
-
1
clove
garlic
-
¼
cup
fresh cilantro
-
¼
teaspoon
ground cumin
-
⅛
teaspoon
red pepper flakes
-
1½
tablespoons
lime juice
-
2
tablespoons
red wine vinegar
-
to taste
salt
Fish
-
1.5
lbs
cod fillet
-
2
tablespoons
avocado oil
-
1
teaspoon
garlic powder
-
1
teaspoon
smoked paprika
-
½
teaspoon
ground cumin
-
½
teaspoon
sea salt
-
¼
teaspoon
ancho chili powder
-
¼
teaspoon
ground black pepper
Serving
-
2
cups
Success Boil-in-Bag Jasmine Rice
-
to taste
Pico de Gallo
-
to taste
Pickled Onions
Instructions
- Prepare the cabbage slaw by mixing purple cabbage, lime juice, cilantro, and salt in a bowl, then set aside.
- Make the guacamole by mashing avocados with garlic, cilantro, cumin, red pepper flakes, lime juice, red wine vinegar, and salt, then set aside.
- Pat the cod dry with a paper towel.
- Combine garlic powder, smoked paprika, cumin, salt, ancho chili powder, and black pepper in a bowl, then season the cod with this spice blend.
- Heat a skillet over medium-high heat, add avocado oil, and cook the cod for 3-4 minutes on each side.
- Boil water in a pot, add the jasmine rice bag, and cook uncovered for 10 minutes, then fluff the rice after draining.
- Assemble the bowls with jasmine rice, pan-seared cod, cabbage slaw, guacamole, pico de gallo, and pickled onions.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
25g
Total carbohydrates
40g
Total protein
30g
Sodium
500mg
Cholesterol
60mg
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