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Description
High protein fish taco rice bowls featuring seasoned firm white fish, creamy chipotle lime sauce, fresh cabbage slaw, and customizable toppings for a flavorful, Mexican-inspired meal.
Ingredients
- For the Fish:
- 1 pound firm white fish fillets (e.g., cod, tilapia), patted dry
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons olive oil, for cooking
- For the Creamy Chipotle Lime Sauce:
- 1/2 cup sour cream (or Greek yogurt for a lighter option)
- 1/4 cup mayonnaise
- 1 small jalapeño, deseeded and roughly chopped
- 1 fresh lime, juiced and zested
- 1/4 cup fresh cilantro leaves
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon chipotle chili powder
- For the Cabbage Slaw:
- 4 cups shredded cabbage mix (green and purple)
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh lime juice
- 1 clove garlic, minced
- 1 teaspoon agave or honey
- 1/2 teaspoon kosher salt
- For the Bowls (Suggested):
- Cooked white or brown rice (or cauliflower rice for low-carb)
- Sliced avocado
- Black beans (warmed)
- Chopped fresh cilantro
- Pickled red onions
- Crumbled Cotija cheese
Instructions
- Prepare the creamy chipotle lime sauce: In a blender, combine the sour cream, mayonnaise, chopped jalapeño, lime juice and zest, fresh cilantro, Old Bay seasoning, and chipotle chili powder. Blend until smooth and creamy. Transfer to a container, cover, and refrigerate until serving.
- Season the fish: In a shallow bowl, whisk together the cornstarch, salt, garlic powder, cumin, smoked paprika, Old Bay seasoning, and cayenne pepper (if using). Pat the fish fillets dry, then dredge each side in the spice mixture, ensuring an even coating.
- Cook the fish: Heat olive oil in a large non-stick skillet over medium-high heat. Carefully place the seasoned fish in the hot skillet. Cook for 3-4 minutes per side, or until the fish is opaque throughout and flakes easily with a fork. Be careful not to overcook. Remove the fish to a plate and gently flake it into chunks.
- Make the cabbage slaw: In a small bowl, whisk together the toasted sesame oil, lime juice, minced garlic, agave (or honey), and kosher salt. Add the shredded cabbage mix to a separate bowl, then pour the dressing over it. Toss to combine.
- Assemble the bowls: Divide your chosen base (rice or cauliflower rice) among serving bowls. Top each with a generous portion of the flaked fish, cabbage slaw, sliced avocado, and black beans. Add any other desired toppings like chopped cilantro, pickled red onions, or crumbled Cotija cheese.
- Serve: Drizzle generously with the prepared creamy chipotle lime sauce. Serve immediately for a vibrant and flavorful fish taco bowl experience.
Notes
- Use Greek yogurt instead of sour cream for a lighter, lower-fat sauce option.
- Cauliflower rice can be substituted for a low-carb version.
- Adjust cayenne pepper and chipotle chili powder to control the heat level.
- Prepare the sauce and slaw in advance for quicker assembly.