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A Baja fish taco bowl on a granite countertop with a spoon inside the bowl

Baja Fish Taco Rice Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.7 from 3 reviews
  • Author: Krista
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 38 minutes
  • Yield: 4 1x
  • Category: Fish and Seafood
  • Method: Stove
  • Cuisine: Mexican

Description

Filled with smoky pan-seared cod, a crunchy cabbage slaw and creamy homemade guacamole, these Baja Fish Taco Rice Bowls are a weeknight dinner to remember! Instead of using corn or flour tortillas, they’re served over a bed of jasmine rice and finished off with your favorite toppings.

Ingredients

Scale

For the Cabbage Slaw

  • 2 cups purple cabbage, sliced
  • 2 tablespoons lime juice
  • 1/4 cup cilantro, roughly chopped
  • salt

For the Guacamole

  • 2 avocados, mash
  • 1 garlic clove
  • 1/4 cup fresh cilantro
  • 1/4 teaspoon cumin
  • 1/8 teaspoon red pepper flakes
  • 1 1/2 tablespoon lime juice
  • 2 tablespoons red wine vinegar
  • salt to season

For the Fish

  • 1.5lbs cod fillet
  • 2 tablespoons avocado oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ancho chili powder
  • 1/4 teaspoon ground black pepper

For Serving

Instructions

  1. To a small bowl, add purple cabbage, lime juice, cilantro and salt. Toss to mix everything together. Set slaw aside.
  2. To a bowl add avocado, garlic, cilantro, cumin, red pepper flakes, lime juice, red wine vinegar and salt. Mash everything together and set guac aside.
  3. Pat cod dry with paper towel.
  4. To a small bowl, add garlic powder, smoked paprika, cumin, salt, ancho chili powder, and pepper. Stir to combine.
  5. Season both sides of cod fillet with spice blend.
  6. Heat a large skillet to medium high heat. Add avocado oil and then cod fillet. Cook both sides of the cod for 3-4 minutes. 
  7. Boil Rice: Add 4 cups of water to a pot. Submerge Success Jasmine rice bag into the water. Bring to a boil and boil uncovered for 10 minutes. Remove bag immediately from water with a fork, drain, empty rice into serving dish and fluff with fork.
  8. To assemble rice bowls, add 1/2 cup jasmine rice, top with 4-6 oz. pan-seared cod, cabbage slaw, avocado mash, pico de gallo and pickled onions. Serve!

Notes

Storage & Reheating

Do not leave bowls at room temperature for longer than 2 hours – especially cod.

  • Slaw: Place in an airtight container and refrigerate for 3-4 days.
  • Guac: Transfer to an airtight container and pour a thin layer of lime juice/water on top. Close container and store for up to 3 days, pouring out liquid before using.
  • Cod: Place cooled fish in a shallow airtight container and refrigerate for up to 4 days. Reheat over low heat, adding a splash of oil.
  • Rice: Refrigerate in an airtight container for 3-4 days. If desired, reheat in the microwave or over low heat along with a splash of oil.

Freezing

  • I don’t recommend freezing cabbage slaw.
  • Place guacamole, cod and rice into separate airtight containers/freezer bags and freeze. Guac and cod will last for 3 months & rice will last for 6. Thaw everything in the fridge before reheating/enjoying.

Nutrition

  • Serving Size: 1 baja fish taco bowl

Find it online: https://www.joyfulhealthyeats.com/fish-taco-rice-bowls/