Description
Delicious and vibrant Fish Taco Bowls featuring cilantro-lime rice, quick-pickled cabbage, zesty black beans, and creamy jalapeño verde sauce. Perfect for a quick weeknight meal that’s easy to prepare and packed with fresh, bold flavors.
Ingredients
Quick-Pickled Cabbage
- 1/2 medium head red cabbage, thinly sliced or shredded
- 3/4 cup red 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
Creamy Jalapeño Verde Sauce
- 1 cup fresh cilantro leaves and stems
- 1/2 cup plain full-fat Greek yogurt
- 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
- 1/4 tsp. ground cumin
Fish and Bowls
- 1 lb. firm white-fleshed 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
- 1 (15-oz.) can black beans, rinsed and drained
- Optional garnishes: queso fresco, fresh cilantro, toasted pumpkin seeds, sliced avocado
Instructions
- Prepare Pickled Cabbage: Place shredded cabbage in a large heat-proof bowl. In a small saucepan, combine vinegar, water, sugar, and salt; bring the mixture to a boil. Boil for 2 minutes or until the sugar dissolves. Pour the hot mixture over the cabbage and let sit at room temperature for at least 1 hour to pickle. Optionally, refrigerate overnight or up to 3 days for more flavor.
- Prepare Cilantro-Lime Rice: In a medium saucepan, combine rice, 1 1/2 cups water, and salt. Bring to a boil, then cover and reduce heat to a simmer. Cook for 20 minutes or until the liquid is absorbed and rice is tender. Remove the lid, fluff rice with a fork, add olive oil, minced garlic, chopped cilantro, and lime zest and juice. Stir gently to combine, then cover to keep warm.
- Blend Jalapeño Verde Sauce: In a food processor or blender, combine cilantro leaves and stems, Greek yogurt, fresh lime juice, olive oil, jalapeño (seeds and ribs removed), garlic, kosher salt, and ground cumin. Blend until smooth with little specks of green. Transfer sauce to a bowl and set aside.
- Prepare Fish: In a small bowl, mix chili powder, smoked paprika, cumin, garlic powder, onion powder, and salt. Coat the fish fillets evenly with the spice mixture on both sides. Heat olive oil in a large skillet over medium-high heat until shimmering. Add fish and cook for 3 to 4 minutes per side until golden and flaky. Transfer to a plate and use a fork to flake the fish into bite-sized pieces.
- Warm Black Beans: Place the black beans in a microwave-safe bowl, cover with a damp paper towel, and microwave for 2 minutes until warm. Season with a pinch of salt and ground cumin.
- Assemble Bowls: Divide cilantro-lime rice and black beans evenly among four bowls. Top each with flaked fish, a generous spoonful of pickled cabbage, and a drizzle of the jalapeño verde sauce. Garnish as desired with queso fresco, fresh cilantro, toasted pumpkin seeds, and sliced avocado for extra flavor and texture.
Notes
- Quick-pickled cabbage can be made up to 3 days ahead and stored in the refrigerator.
- Use firm white fish like cod or halibut for best results; avoid flaky or oily fish.
- The creamy jalapeño verde sauce can be adjusted for spice by adding more or less jalapeño.
- For a vegan version, substitute Greek yogurt with a plant-based yogurt and omit queso fresco.
- Use freshly squeezed lime juice for the best flavor in the rice and sauce.
- Black beans can be substituted with pinto or refried beans for variation.
