Fish Taco Bowls
Fresh and flavorful fish taco bowls with citrusy grilled cod, crunchy curtido, and guac. A healthy, easy weeknight dinner that brings the heat and flavor.
Servings: 4 people
Ingredients
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
Instructions
For the Curtido
- In a large bowl, combine the cabbage, carrot, and onion. In a small bowl, whisk together the vinegar, water, salt, sugar, oregano, and red pepper flakes. Pour the mixture over the vegetables and toss to coat. Cover and refrigerate for at least 2 hours or overnight
For the Fish
- Preheat an indoor or outdoor grill over medium-high heat. Drizzle the cod with olive oil and season with salt, pepper, and red pepper flakes. Grill for 5 to 6 minutes per side, or until the fish is opaque and flakes easily. Remove from the grill and squeeze the lime and orange juice over the fish. Taste and adjust seasoning if needed.
To Assemble
- Add a scoop of rice to each bowl. Top with curtido, grilled fish, avocado or guacamole, and a spoonful of pico. Finish with a pinch of salt and serve immediately.
Notes
- 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.
Nutrition
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