Fish Taco Bowls

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It’s almost Friday and that means it’s almost my birthday and that means MARGARITAS!! I’m pre-partying a bit today with Fish Taco Bowls because duh.

Fish Taco Bowls from www.whatsgabycooking.com (@whatsgabycookin)

There’s no need to get into my love of a bowl. We’ve addressed it several times and I know it’s trendy but I don’t care! Bowls aren’t going anywhere and I love them. This one starts with perfectly cooked white rice, although feel free to use brown rice, farro or quinoa if you prefer! Then you’ll make the most delicious vinegar based slaw to give it some zip. No mayo based slaws here…. no thank you! Then just grill some fish and add some avocado and it’s the most perfect combination of foods in a bowl ever!

Fish Taco Bowls

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By:
Gaby Dalkin
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0
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Ingredients

For the Curtido

  • 1/3 head green cabbage shredded
  • 1/3 head red cabbage shredded
  • 1 large carrot grated
  • 1/2 yellow onion thinly sliced
  • 1/2 cup apple cider vinegar or red wine vinegar
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes

For the Fish

  • 1 pound cod fish
  • olive for for drizzling
  • kosher salt and pepper
  • 1/2 teaspoon red pepper flakes
  • 1 lime
  • 1 orange

For the Bowls

  • Cooked Jasmine Rice
  • 1 cup Guacamole OR Sliced avocado
  • Pico de Gallo

Instructions

For the Curtido

  • Combine the cabbage, carrot, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir.
  • Cover and refrigerate for at least 2 hours before using.

For the Fish

  • Preheat an indoor or outdoor grill over medium high heat. Drizzle the cod dish with a touch of olive oil and season it with salt, pepper and red pepper flakes. Grill the fish on the grill for 5-6 minutes on each side until fully cooked. The fish should flake easily and there should be a golden brown crust.
  • Remove the fish from the grill and squeeze the fresh lime and orange juice over the fish. Adjust salt and pepper as needed.
  • To assemble, place a layer of steamed rice in the bottom of a bowl. Add some of the curtido to half of the bowl. Add the fish, avocado, pico and season with salt and pepper as needed. Serve immediately.
Fish Taco Bowls: Chef Vision

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

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20 comments

  1. monika

    This looks so light and fresh. Perfect for a summery evening..

  2. Chelsea

    Amazing I’m trying this tonight, switching the cod for pickerel, coleslaw and crushed red pepper flakes!!! Soooo pumped to taste and have this for supper.!

  3. Katy

    My only change would be to make it a vinegar-based slaw instead of a vinegar based slow. 😉

    • Gaby

      I mean… a slow sounds equally as delish! thanks for catching!

  4. claudia

    I made the curtido but I was very disappointed in the taste. Could there possibly be a mistake in the amount of sugar, 1/2t brown sugar. Really? Much too vinegary for my taste.

    • Gaby

      Claudia – no mistake in the directions… it’s a vinegar based slaw so there will absolutely be some zip. You could bump up the brown sugar if you want it a bit sweeter

  5. Jillian

    Wow this was amazing! I used mahi mahi and it turned out great. I seasoned the fish with the Gaby’s Go To Blend, and the flavors were perfect. Thanks for another fabulous recipe Gaby.

  6. Liz @ Floating Kitchen

    This looks so wonderful and fresh! Exactly what I’m craving all Summer long! Especially with a margaritas!

  7. Jessica B.

    Is it wrong to make this with your coconut rice?! Cuz well everything is better with coconut rice.

  8. Marilyn Gee

    Help w/portions please. How many tacos will 1LB of fish make? I’m thinking 4-6?
    Thank you!!

  9. Colleen Schneider

    We loved this recipe so much that we now make it once a week. It’s easy, healthy and full of flavor! Went ahead and ordered your cookbook. Looking forward to diving in! Thank you.