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 hours hrs
Cook Time15 minutes mins
Total Time2 hours hrs 15 minutes mins
Course: Main Course
Cuisine: Mexican, Tex Mex
Servings: 4 people
For the Curtido
- ⅓ head green cabbage shredded
- ⅓ head red cabbage shredded
- 1 large carrot grated
- ½ yellow onion thinly sliced
- ½ cup apple cider vinegar or red wine vinegar
- ¼ cup water
- ½ teaspoon salt
- ½ 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
- ½ teaspoon red pepper flakes
- 1 lime
- 1 orange
For the Bowls
- Cooked Jasmine Rice
- 1 cup Guacamole OR Sliced avocado
- Pico de Gallo
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.
- Feel free to use brown rice, quinoa, farro, whatever you like as your base.
- Can't find cod or not a fan? Any firm white fish will do.
Calories: 277kcal | Carbohydrates: 25g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 49mg | Sodium: 415mg | Potassium: 1259mg | Fiber: 10g | Sugar: 11g | Vitamin A: 3852IU | Vitamin C: 99mg | Calcium: 128mg | Iron: 2mg