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Fish Taco Bowls with Cilantro-Lime Rice Recipe

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4.3 from 11 reviews

  • Author: Lea
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Description

These vibrant Fish Taco Bowls combine tender, spiced white fish with tangy pickled cabbage, creamy jalapeño-lime sauce, and fragrant cilantro-lime rice. Paired with black beans and optional fresh garnishes like queso fresco and avocado, this recipe is a colorful, flavorful twist on traditional fish tacos served in a nourishing, bowl-style meal perfect for a fresh and satisfying dinner.

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 (jasmine or basmati)
  • 1/2 tsp kosher salt
  • 1 1/2 cups water
  • 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 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

Other

  • 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 thinly sliced cabbage in a large heat-proof bowl. In a small saucepan, combine the 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. For more flavor, you can refrigerate overnight or up to 3 days ahead.
  2. Prepare Cilantro-Lime Rice: In a medium saucepan, combine the dry rice, 1 1/2 cups water, and 1/2 teaspoon kosher salt. Bring the water to a boil, then cover and reduce the heat to low to simmer for 20 minutes, or until all liquid is absorbed and rice is tender. Remove the lid, fluff rice with a fork, then stir in the olive oil, minced garlic, chopped cilantro, lime zest, and lime juice. Cover again to keep warm until serving.
  3. Blend Jalapeño-Verde Sauce: In a food processor or blender, combine the full cup of fresh cilantro leaves and stems, Greek yogurt, fresh lime juice, olive oil, seeded jalapeño, garlic clove, kosher salt, and ground cumin. Blend until the sauce is smooth but still has specks of green. Taste and adjust seasoning as necessary. Transfer the sauce 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. Sprinkle this spice mixture evenly over both sides of the fish fillets. Heat the olive oil in a large skillet over medium heat. Once shimmering, add the fish and cook about 4 minutes on each side until golden and cooked through. Remove fish from skillet and flake into large pieces using a fork.
  5. Warm Black Beans: Place the drained black beans in a microwave-safe bowl, cover with a damp paper towel, and microwave on high for 2 minutes, stirring halfway through, until warmed.
  6. Assemble Bowls: Evenly divide the cilantro-lime rice and warm black beans into four bowls. Top with flaked fish and a generous spoonful of the pickled cabbage. Drizzle each bowl with the jalapeño-verde sauce. Garnish with optional queso fresco, fresh cilantro, sliced avocado, and extra lime wedges for squeezing. Serve immediately and enjoy!

Notes

  • The pickled cabbage can be made up to three days ahead and kept refrigerated to save time on the day of serving.
  • If you prefer a milder sauce, use less jalapeño or remove it entirely.
  • Full-fat Greek yogurt adds creaminess to the sauce, but mayonnaise is a suitable substitute for a richer texture.
  • Use firm white fish like cod or halibut to ensure the fish holds together well when cooking and flaking.
  • Jasmine or basmati rice works best for the cilantro-lime rice due to their fragrance and fluffy texture when cooked.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-inspired

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