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Fish Taco Bowls with Cilantro-Lime Rice Recipe

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This vibrant Fish Taco Bowl recipe features tender, spiced white fish served over fragrant cilantro-lime rice with warm black beans and tangy pickled red cabbage. A creamy jalapeño-verde sauce adds a zesty kick, making this a fresh and flavorful meal perfect for a casual dinner or entertaining guests.

Ingredients

Pickled Cabbage

  • 1/2 medium head red cabbage, thinly sliced or shredded
  • 3/4 cup red wine vinegar (substitute white vinegar or apple cider vinegar)
  • 3/4 cup water
  • 1 1/2 tsp granulated sugar
  • 1 tsp kosher salt

Cilantro-Lime Rice

  • 1 cup dry long-grain white rice (such as jasmine or basmati)
  • 1/2 tsp kosher salt
  • 2 tsp extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/3 cup finely chopped fresh cilantro
  • Zest and juice of 1 lime

Jalapeño-Verde Sauce

  • 1 cup fresh cilantro leaves and stems
  • 1/2 cup plain full-fat Greek yogurt (substitute mayonnaise or a mix of yogurt and mayo)
  • 2 Tbsp fresh lime juice
  • 2 Tbsp extra-virgin olive oil
  • 1/2 jalapeño, seeds and ribs removed
  • 1 garlic clove
  • 1/4 tsp kosher salt (or more to taste)
  • 1/4 tsp ground cumin

Fish

  • 1 lb firm white fish (such as cod or halibut)
  • 1 tsp chili powder
  • 3/4 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp kosher salt
  • 2 Tbsp extra-virgin olive oil

Additional

  • 1 (15-oz.) can black beans, drained (no need to rinse)
  • Optional garnishes: queso fresco, fresh cilantro, sliced avocado, extra lime wedges

Instructions

  1. Prepare Pickled Cabbage: Place the shredded red cabbage in a large heat-proof bowl. In a small saucepan, combine red wine vinegar, water, granulated sugar, and kosher salt. Bring the mixture to a boil and let it boil for 2 minutes until the sugar dissolves. Pour this hot pickling liquid over the cabbage and let it sit at room temperature for at least 1 hour to develop tangy flavor. Alternatively, refrigerate overnight or up to 3 days ahead for a deeper pickle.
  2. Prepare Cilantro-Lime Rice: In a medium saucepan, combine the dry jasmine or basmati rice with 1 1/2 cups water and 1/2 tsp kosher salt. Bring to a boil over medium-high heat, then cover and reduce heat to low to simmer gently. Cook for 20 minutes or until all the liquid is absorbed and the rice is tender. Remove the lid, fluff the rice with a fork, then stir in 2 tsp olive oil, minced garlic, chopped cilantro, lime zest, and lime juice. Keep covered and warm if not serving immediately.
  3. Blend Jalapeño-Verde Sauce: Add fresh cilantro leaves and stems, Greek yogurt, fresh lime juice, olive oil, seeded jalapeño, garlic clove, kosher salt, and ground cumin to a food processor or blender. Blend until smooth but still speckled with green bits. Taste the sauce and adjust seasoning if necessary. Transfer to a bowl and set aside.
  4. Prepare Fish: In a small bowl, mix chili powder, smoked paprika, ground cumin, garlic powder, onion powder, and kosher salt. Pat the fish fillets dry and sprinkle the spice mixture evenly over both sides, coating well. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering. Add the fish fillets and cook for about 4 minutes per side, or until golden and cooked through. Remove from the pan and flake the fish into large pieces using a fork.
  5. Warm Black Beans: Place the drained black beans in a microwave-safe bowl covered with a damp paper towel. Microwave on high for 2 minutes, stirring halfway through, until heated through.
  6. Assemble Bowls: Divide the cilantro-lime rice and warm black beans evenly among four bowls. Top each with a generous portion of flaked fish, followed by a spoonful of the pickled cabbage. Drizzle the jalapeño-verde sauce over the bowls and garnish with optional toppings like queso fresco, fresh cilantro leaves, sliced avocado, and extra lime wedges. Serve immediately.

Notes

  • You can substitute the red wine vinegar in the pickled cabbage with white vinegar or apple cider vinegar if desired.
  • For a dairy-free version of the jalapeño-verde sauce, substitute the Greek yogurt with mayonnaise or a mix of mayo and yogurt.
  • Pickled cabbage can be made up to 3 days in advance and stored in the refrigerator.
  • If you prefer, you can bake the fish at 400°F for about 10-12 minutes as an alternative to skillet cooking.
  • Be sure to remove seeds and ribs from the jalapeño to control the spiciness of the sauce.

Find it online: https://simpleplatter.com/fish-taco-bowls-with-cilantro-lime-rice-recipe/