Fish Taco Bowls Recipe

Ingredients

• 1 1/2 lbs Whitefish (such as Cod, Halibut, Rockfish, or Tilapia, chopped in to bite-size chunks)
• 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/4 - 1/2 tsp chili powder (or added to taste)
• 1 tsp fine sea salt
• 1/2 tsp black pepper
• 1 Tbsp olive oil
• 3 cups Cilantro Lime Rice (or your favorite cooked rice or grain)
• 1 small purple cabbage
• 2 medium avocados (diced)
• 2 roma tomatoes (diced)
• 1/2 red onion (chopped)
• 1/2 bunch cilantro (leaves chopped)
• 4 oz cotija cheese (1 cup grated/crumbled)
• 1 lime (cut into 8 wedges to serve)
• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 2 Tbsp lime juice (from 1 to 2 limes)
• 1 tsp garlic powder
• 1 tsp Sriracha sauce (or added to taste)

Steps

1. 1

   Prepare the Fish: Line a baking sheet with parchment paper. Add chopped fish to a mixing bowl, and drizzle with olive oil. Sprinkle on the seasonings: cumin, cayenne pepper, salt and pepper and gently toss to combine. Spread the fish out onto the prepared baking sheet. *Bake at 375 for 20 minutes. If you prefer more browning, broil for the last 3-5 minutes until browned and the internal temperature of the fish registers 145 ̊F. Set the fish aside until ready to assemble.

2. 2

   Prep the Rice: While the fish cooks, cook the cilantro lime rice (or reheat leftover rice on a skillet until crispy if that is what you’re using and cover to keep warm).

3. 3

   Make Taco Sauce: In a small bowl, combine the taco sauce ingredients and whisk until blended. Transfer to a squeeze bottle for easy serving.

4. 4

   To serve the taco bowls: Add rice to the bottom of the bowl then arrange your toppings as desired: cabbage avocado, tomato, onion, cilantro, cotija cheese followed by a generous drizzle of sauce. Serve with lime wedges for squeezing over the bowls.