These Fish Taco Bowls take all your fav parts of a fish taco, plus jasmine rice and turn them into the best meal!
Prep Time2hrs
Cook Time15mins
Total Time2hrs15mins
Course: Main Course
Cuisine: Mexican, Tex Mex
Keyword: Fish Taco Bowls, easy Fish Taco Bowls, taco bowls, fish bowls, mexican taco bowls, fish tacos in a bowl
Servings: 4people
Author: Gaby
Ingredients
For the Curtido
1/3head green cabbageshredded
1/3head red cabbageshredded
1large carrotgrated
1/2yellow onionthinly sliced
1/2cupapple cider vinegar or red wine vinegar
1/4cupwater
1/2teaspoonsalt
1/2teaspoonbrown sugar
1teaspoondried oregano
1teaspoonred pepper flakes
For the Fish
1poundcod fish
olive oil for drizzling
kosher salt and pepper
1/2teaspoonred pepper flakes
1lime
1orange
For the Bowls
Cooked Jasmine Rice
1cupGuacamole OR Sliced avocado
Pico de Gallo
Instructions
For the Curtido
Combine the cabbage, carrot, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir.
Cover and refrigerate for at least 2 hours before using.
For the Fish
Preheat an indoor or outdoor grill over medium high heat. Drizzle the cod dish with a touch of olive oil and season it with salt, pepper and red pepper flakes. Grill the fish on the grill for 5-6 minutes on each side until fully cooked. The fish should flake easily and there should be a golden brown crust.
Remove the fish from the grill and squeeze the fresh lime and orange juice over the fish. Adjust salt and pepper as needed.
To assemble, place a layer of steamed rice in the bottom of a bowl. Add some of the curtido to half of the bowl. Add the fish, avocado, pico and season with salt and pepper as needed. Serve immediately.