Fish taco bowls and a quick and easy dinner for any night of the week. Spiced cod is served on a bed of cilantro lime rice with lettuce, vegetables, salsa and avocado. You can change up the fixings based on what you have available in your pantry. Sometimes I like to make this meal and serve it on cabbage instead of lettuce and garnish with homemade mango salsa.
Fish Taco Bowls
2 limes, juiced and divided
1 cup brown rice
1/4 cup cilantro, finely chopped
1 pound cod or other flaky white fish
1 tbsp chili powder
1/2 tbsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp smoked paprika
1/4 tsp onion powder
1/4 tsp granulated garlic
1/2 tsp kosher salt
pinch of sugar
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 (14.5 oz.) can no-salt added corn, drained and rinsed
1 (14.5 oz.) can black beans, drained and rinsed
pico de gallo salsa
1 head lettuce, shredded
1 to 2 avocados, sliced
Step 1: Cook brown rice according to package directions. Once cooked, fluff the rice with a fork and add the juice of one lime and chopped cilantro. Set aside.
Step 2: In a small bowl, add the chili powder, cumin, cayenne pepper, smoked paprika, onion powder, granulated garlic, salt and sugar and mix until the seasoning are incorporated. Season the fish filets generously with the spice rub.
Step 4: Heat one tablespoon vegetable oil in a skillet over medium high heat. Add the red bell peppers and cook until softened, about 3 to 5 minutes. Add the corn and black beans and continue to cook until heat through. Set aside.
Step 4: Heat the remaining tablespoon of vegetable oil in a non-stick skillet over medium high heat. When the oil is hot, carefully lay the filets into the pan. Cook the fish until it is just beginning to turn opaque and slightly charred, about a minute. Turn the fish over and cook the other side for approximately another minute. Just before removing from the pan, add the remaining lime juice over the top of the filets. Allow the fish to rest on a plate for a few minutes.
Step 5: Assemble the bowls. Fill a bowl with the cilantro lime brown rice and shredded lettuce. Place one spiced filet over the rice and top with the red pepper mixture, pico de gallo, and avocado.