Fish is always a fun way to mix up taco night. Have you ever wanted to prep it for your work week but don't want to bring so many separate ingredients to work cause you know the tortilla will get soggy?
This recipe is for you!! Fish Taco Bowls take the tortilla out of the picture yet still let you enjoy the deliciousness.
Here is what you will need:
1 cup jasmine rice (if looking for a lower carb option substitute rice cauliflower)
1/2 cup chopped cilantro
2 tbsp lime juice
1 pound cod fillets or tilapia
1 tbsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1 tsp oregano
1/2 tsp onion powder
2 cup shredded purple cabbage
Lime Dressing Ingredients:
1/2 cup greek yogurt
3 tbsp or 2 cloves garlic
2 tbsp lime juice
1 cup cilantro
1/4 cup olive oil
2 tbsp apple cider vinegar
Directions:
Preheat oven to 400.
Combine chili powder, cumin, garlic powder, paprika, salt, pepper, oregano, and onion powder in a small dish. Rub onto fish and drizzle with olive oil. Cook for 12-15 minutes until flakey.
Cook jasmine rice with chopped cilantro and lime juice.
While fish and rice are cooking, whisk together lime dressing ingredients in a small bowl.
When fish and rice are cooked. grab a bowl or container- Add 1/4 of rice, 1/2 fish fillet, 1/2 cup shredded red cabbage. Top with 1-2 tbsp of lime dressing. Optional toppings- red onion, avocado, pico de gallo.
Enjoy!
Below is a printable PDF recipe for you add to your recipe book/drawer!
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