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5 from 3 votes

Fish Taco Bowls

These Fish Taco Bowls take all your fav parts of a fish taco, plus jasmine rice and turn them into the best meal!
Prep Time2 hrs
Cook Time15 mins
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: Mexican, Tex Mex
Keyword: Fish Taco Bowls, easy Fish Taco Bowls, taco bowls, fish bowls, mexican taco bowls, fish tacos in a bowl
Servings: 4 people
Author: Gaby Dalkin

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 oil 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.