I’m having a moment with slaw. I love to make a bowl loaded with goodness and then top it with a delicious, punchy slaw that brings the whole dish together. That’s what inspired these bangin’ fish taco bowls.
Last summer, when I was living with my mom, we grilled out all the time during the summer. We started grilling off pineapple to top burgers with and the next day use in a pico de gallo for Mexican food. Now I’m obsessed with pineapple on all things savory, so I included pineapple in this delicious slaw.
On the bottom of this bowl, you’ll find a fresh cilantro-lime rice that you’ll want to eat right out of the pot. Next, you’ll need to pick a flaky white fish. I used Cod for these bowls, but Mahi-Mahi would also be good. Then, we make the seasoning blend and generously cover both sides and add an adequate amount of salt.
(I’m going to recreate a vegan version of this soon, so hang in there if you don’t eat fish!)
On top of the bowl, you’ll find the red cabbage pineapple slaw and chipotle aioli. The best part is, you’ll probably have leftover aioli and you can use this on a sandwich or burger the next day! I also highly recommend adding jalapeno to your slaw if you like spicy food.
These are fish taco bowls for two, but if you are serving more people, simply multiply accordingly.
The Method
These fish taco bowls are actually pretty easy to make! This is the order I like to prepare the ingredients in:
- Chipotle Aioli
- Start Rice
- While rice is cooking, make the slaw and season the fish.
- Once the rice is done, cook the fish.
This is the order that has worked best for me and makes sure everything comes out at the same time!
Aioli
The Chipotle Aioli is as simple as blending everything together in a mini food processor. This recipe calls for chipotle in adobo and I HIGHLY recommend using that. But if for some reason you can’t, then ground chipotle will do.
Rice
Next, you’ll make the cilantro-lime rice. Just heat the oil and saute the garlic for just a minute before adding your rice to toast. Once it’s fragrant, add the water and salt. Bring to a boil. Once it’s bubbling, lower the heat and cover tightly with a lid. Cook for about 15 minutes or according to package directions.
Once the rice is done, let it rest for 5 minutes and then fluff with a fork and add lime juice/zest.
I use jasmine rice, which calls for 1.5 cups liquid for each cup of rice, so adjust accordingly if you use a different kind of rice.
Slaw
The slaw is super easy and something you’ll even want to put on regular tacos. Just thinly slice the cabbage and onion, dice jalapeno and chop cilantro. Add it to a bowl with salt and lime juice, mix, and then add pineapple. Stir to make sure everything is combined.
I like to wait til the last minute to add my pineapple so that it doesn’t turn purple, but you can add it anytime!
Fish
Fish can very easily be over cooked and cooking time will depend on the thickness of your filet. Mine were pretty thin and only took 3-4 minutes total. I love to use a cast iron skillet for this.
After you’ve adequately seasoned your fish, heat the cast iron over medium heat and add oil. Once its hot, add the fish. Allow it to sear on the first side for 2 minutes. It should be nicely browned and come off the pan cleanly. Flip to the other side and then lower the heat. Cook for another 2 minutes (or longer if you’re using a thick filet, but keep a close eye!).
Remove from heat and then assemble your bowls! Add extra jalapenos and avocado if you like. Serve with a lime wedge to squeeze over the fish if desired.
Enjoy! If you decide to make this recipe, be sure to post on Instagram using #SNGeats!
Bangin’ Fish Taco Bowls for Two
Ingredients
Cilantro Lime Rice
- 1 tbsp avocado oil or olive oil
- 1 cup rice jasmine, basmati, or white rice
- 1.5 cups water (adjust if using a different kind of rice)
- 1 clove garlic minced
- 3/4 tsp salt
- 1 tbsp lime juice + zest of one lime more to taste
- 1/4 cup cilantro chopped
Fish
- 2 cod filet or other white fish of choice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp oregano
- 1/4 tsp cayenne (optional)
- 2 tbsp avocado or olive oil
- salt to taste
Slaw
- 2 cups red cabbage thinly sliced/shredded
- 1 cup pineapple diced
- 1/4 cup onion thinly sliced
- 1/4 cup cilantro chopped
- 1 jalapeno diced (optional)
- 2 Tbsp lime juice
- 1/2 tsp salt
Aioli
- 1/2 cup mayo
- 1 chipotle in adobo (alternatively 1/2 tsp ground chipotle)
- 1 clove garlic
- 1 Tbsp lemon juice (juice of 1 lemon)
- salt to taste (about 1/2 tsp)
Instructions
Chipotle Aioli
- Combine all ingredients in a mini food processor or a blender and process until it all comes together and is smoothed out with no visible chunks of the garlic or chipotle. Taste and then adjust salt/lemon juice as needed. Set aside for serving
Cilantro-Lime Rice
- Heat a medium size pot over medium heat. Add oil and then the minced garlic. Stir and allow the garlic to become fragrant. Then, add the rice. Stir and allow the rice to toast for a minute or two before adding the water and salt.
- Raise the heat and bring to a boil. Once it starts boiling, turn the heat to low and cover tightly with a lid. Simmer for about 15 minutes, or according to package directions, until the water is absorbed and the rice is cooked through.
- Turn the heat off and let the rice rest for 5 minutes. Then, fluff with a fork and add in the lime juice and zest.
Slaw
- First, prepare your ingredients by thinly slicing red cabbage and onion. Dice jalapeno and pineapple. In a bowl, mix together red cabbage, onion, and jalapeno. Add salt and mix with hands. Then add the lime juice. Taste and add more if needed. Stir in cilantro.
- I like to wait til right before mixing in the pineapple because the cabbage will turn it red, but you can add it at anytime before serving!
Fish
- First, mix the seasoning together in a small bowl.
- Pat each side of the fish with a paper towel to dry, then season each side generously with the chili seasoning blend. Add salt to each side.
- Heat a skillet (cast iron if possible) and add the oil. Once its hot (you can check by sprinkling a couple of drops of water on it. If it sizzles, it's ready!) put the fish on the skillet. Cook for 2 minutes on the first side, then flip to the other side. It should come off cleanly and have a nice browning on the first side.
- After flipping, lower the heat and allow to cook for about two more minutes. Exact cook time will depend on the thickness of your filet, so just be mindful of that because fish is very easy to over cook.
Assembly
- Now, it's time to assemble your bowl! Put the rice on the bottom, add the fish, slaw, and either drizzle the aioli or serve in a bowl on the side. Top with optional additions, such as avocado, extra jalapenos, etc. Enjoy!
Notes
- The rice I used in this recipe is jasmine rice. If you use a different rice, make sure to check the package for cooking time/amount of liquid you need.
