Bangin' Fish Taco Bowls for Two
Enjoy these fish taco bowls with cilantro-lime rice, refreshing red cabbage and pineapple slaw, and a chipotle aioli.
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.