Fish Taco Bowls
These Fish Taco Bowls are a great recipe to make during the week because they're so simple to put together, yet very satisfying to eat. They're somewhat healthy, and so you don't have to feel so guilty about eating it!
Servings: 4
Equipment
- Grill or grill pan
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons chipotle in adobe sauce divided
- 2 limes zested and juiced divided
- 1 1/2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 pound fresh cod
- 1 cup cooked long grain rice
- 1/4 cup chopped fresh cilantro
- 1 cup sour cream
Toppings:
- 1 cup shredded cabbage
- 15 ounces black beans drained and rinsed
- 1/2 cup cherry tomatoes diced
- 3 radishes thinly sliced
- 3 scallions sliced
- 1 large avocado sliced
- 1/4 cup cotija cheese crumbled
- lime wedges
- fresh cilantro
- tortilla chips
Instructions
- In a small bowl, whisk together the oil, 1 tablespoon chipotle, half of the lime zest, half of the lime juice, 1 teaspoon salt, 1/2 teaspoon black pepper, oregano, onion powder, cumin, garlic powder, and cayenne. Add in the fish and flip around to evenly coat. Allow to marinade in the fridge for at least 30 minutes.
- Preheat a stovetop grill pan over medium-high heat or outdoor grill to medium-high. Once hot, place the fish in a single layer and grill for about 3 to 4 minutes on the first side. The fish will let you know when it's ready to be flipped. If it's stuck to the grill, then it's not ready. Flip over and cook for another 3 to 4 minutes on the second side. Transfer to a plate or platter and set aside to cool slightly.
- Fluff the cooked rice and then stir in the remaining lime zest, lime juice, and cilantro until evenly combined. Set aside.
- In a small bowl, stir together the sour cream, remaining chipotle and salt and pepper until smooth. Set aside.
- To assemble the bowls, divide the rice evenly among 4 large bowls. Top with the cabbage and beans. Then slice and divide the fish evenly among each both. Top with desired toppings and serve with tortilla chips on the side. Enjoy!