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Fish Taco Bowls

Ingredients

  • 2 corn on cob cooked, kernels cut from cob
  • 2 cups cooked brown rice I added the juice of a fresh lime + chopped cilantro leaves to the rice
  • 2 Tbsps avocado oil or olive oil or coconut oil
  • 4, 4-5 oz skinless cod or halibut filets
  • 6 cups mixed baby greens
  • 1/2 cup prepared black beans rinsed well if using canned
  • 1 avocado diced
  • 1/2 red cabbage sliced very thin
  • 1 red pepper sliced (I roasted mine)
  • 1 cup grape or cherry tomatoes, sliced
  • Fresh lime wedges and fresh cilantro to serve

Ingredients for Cilantro Lime Vinaigrette:

  • 1 jalapeno seeded and chopped
  • 2 cloves garlic peeled
  • 1 tsp minced fresh ginger
  • 1/4 cup fresh lime juice
  • 1/3 cup raw honey
  • 2 tsps balsamic vinegar
  • 1/2 tsp sea salt
  • 1/4 cup cilantro leaves packed
  • 1/2 cup extra-virgin olive oil

Instructions

  • Heat oil in a large frying pan over med/high heat, pat dry fish with paper towel, then season with a pinch of sea salt & pepper.
  • Cook fish for about 4-5 minutes per side, until flakes easily. Cover tightly or wrap in foil while assembling the salads.
  • Divide all ingredients evenly between 4 large bowls, adding warm fish last.
  • I made a homemade Cilantro-Lime Vinaigrette to drizzle over these bowls.

Instructions for dressing

  • Pulse the jalapeno pepper, garlic clove, and ginger into a food processor or blender for a few minutes.
  • Pour in lime juice, honey, balsamic vinegar, & sea salt, add the cilantro. Pulse a few more times to thoroughly blend.
  • With the food processor or blender on, drizzle in the oil until incorporated.
  • Lasts 1 week, refrigerated in a sealed jar.