Fish Taco Bowls
User Reviews
5
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Prep Time
2 hrs
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Cook Time
15 mins
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Total Time
2 hrs 15 mins
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Servings
4 people
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Calories
277 kcal
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Course
Main Course
Fish Taco Bowls
Description
Fish Taco Bowls include a homemade curtido featuring shredded green and red cabbage, grated carrot, and thinly sliced onion tossed in a vinegar-based dressing with apple cider vinegar, water, salt, brown sugar, oregano, and red pepper flakes. This pickled salad is refrigerated for at least two hours to develop flavor.
The fish component uses cod fillets drizzled with olive oil and seasoned with kosher salt, pepper, and red pepper flakes. The fish is grilled for about 5-6 minutes per side until cooked through with a golden brown crust. It's then finished with fresh lime and orange juice to enhance brightness.
To assemble, steamed jasmine rice is layered in bowls topped with curtido, grilled fish, avocado (either sliced or guacamole), and fresh pico de gallo. The resulting bowl offers crisp, tangy, and creamy elements alongside the savory, mildly spicy fish and neutral rice base.
Brown rice or other whole grains like quinoa or farro can be substituted for jasmine rice according to preference. Any firm white fish can replace cod if unavailable or to taste.
Ingredients
For the Curtido
- ⅓ head green cabbage shredded
- ⅓ head red cabbage shredded
- 1 carrot grated, large
- ½ yellow onion thinly sliced
- ½ cup apple cider vinegar or red wine vinegar
- ¼ cup water
- ½ teaspoon salt
- ½ teaspoon brown sugar
- 1 teaspoon oregano dried
- 1 teaspoon red pepper flakes
For the Fish
- 1 pound cod
- olive oil for drizzling
- salt kosher salt
- black pepper kosher salt
- ½ teaspoon red pepper flakes
- 1 lime
- 1 orange
For the Bowls
- jasmine rice cooked
- 1 cup avocado guacamole or sliced
- 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.
Notes
- You can substitute brown rice, quinoa, or farro for the jasmine rice according to your preference.
- If cod is unavailable or undesired, other firm white fish varieties work well for grilling in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 24g | 48% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 49mg | 16% |
| Sodium | 415mg | 17% |
| Potassium | 1259mg | 27% |
| Fiber | 10g | 40% |
| Sugar | 11g | 22% |
| Vitamin A | 3852IU | 77% |
| Vitamin C | 99mg | 110% |
| Calcium | 128mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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