You can use any fish you like. For this time, I chose sole, but I’ve made this with halibut and cod as well. You can even try shrimp! Choose your fish quantity based on how many bowls you are making. I did about quarter to a half pound for each bowl.
Fish Taco Bowls
Ingredients
- 1 lb fresh white fish (cod, halibut striped bass…)
- 1 pkg Siete* brand spicy taco seasoning
- 2 cups cooked rice (or one cup per serving)
- 1 can (or Fillo's pouch) black or pinto beans (lightly rinsed if using canned)
- 3 tbsp cilantro
- 1/2 head small green cabbage
- 1/2 head small red cabbage
- 1/4 red onion
- 1/2 jalapeno (more if you love it spicy)
- 1/4 cup mayonaise (vegan if you prefer)
- 1/2 cup plain greek yogurt
- 2 limes
- 1 avocado
- olive oil
- salt & pepper
- your favorite hot sauce
Instructions
- Slice the fish into bite-size pieces. Lightly drizzle the fish with olive oil and add 1/2 the packet of taco seasoning, stir to thoroughly combine and cover the fish with seasoning.
- Thinly slice the cabbage, onion, and jalapeño into a bowl.
- In a separate bowl, mix the mayo, yogurt, juice of one lime, 2 tbsp chopped cilantro, and salt and pepper to taste.
- Pour about 1 cup of the yogurt mixture over the cabbage and toss to combine, then set aside. Save rest for plating if you desire.
- Warm the beans in a pot or microwave.
- Heat 1 tbsp olive oil in a sauce pan over medium heat, add the fish and cook through. Remove with a slotted spoon to a paper towel-lined plate to soak up some of the oil.
- Time to assemble, layer the rice, beans, and cabbage, then top with fish. Add avocado slices, chopped cilantro, a good squeeze of lime, and your favorite hot sauce. Serve warm.
