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Fish Taco Bowls with Cilantro-Lime Rice
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5 from 31 votes

Fish Taco Bowls with Cilantro-Lime Rice

Fish taco bowls with cilantro-lime rice, quick-pickled cabbage, zesty black beans, and queso fresco. A weeknight-friendly meal that is infinitely riffable and sure to become a family favorite.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free
Servings: 4 servings
Author: Jamie Vespa MS, RD

Equipment

  • Medium Saucepan with Lid
  • Food processor
  • Large skillet

Ingredients

Quick-Pickled Cabbage

  • 1/2 medium head red cabbage, thinly sliced or shredded
  • 3/4 cup red wine vinegar (sub white vinegar or apple cider vinegar)
  • 3/4 cup water
  • 1 1/2 tsp. granulated sugar
  • 1 tsp. kosher salt

Cilantro-Lime Rice

  • 1 cup dry long-grain white rice, such as jasmine or basmati
  • 1/2 tsp. kosher salt
  • 2 tsp. extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/3 cup finely chopped fresh cilantro
  • Zest and juice of 1 lime

Creamy Jalapeño Verde Sauce

  • 1 cup fresh cilantro leaves and stems
  • 1/2 cup plain full-fat Greek yogurt (sub mayonnaise or a mix of yogurt and mayo)
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. extra-virgin olive oil
  • 1/2 jalapeño, seeds and ribs removed
  • 1 garlic clove
  • 1/4 tsp. kosher salt (or more to taste)
  • 1/4 tsp. ground cumin

Fish and Bowls

  • 1 lb. firm white fish, such as cod or halibut
  • 1 tsp. chili powder
  • 3/4 tsp. smoked paprika
  • 1/2 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/2 tsp. kosher salt
  • 2 Tbsp. extra-virgin olive oil
  • 1 (15-oz.) can black beans, drained (no need to rinse)
  • Optional garnishes: queso fresco, fresh cilantro, sliced avocado, extra lime wedges

Instructions

  • Prepare Picked Cabbage:
    Place shredded cabbage in a large heat-proof bowl.
    In a small saucepan, combine vingear, water, sugar, and salt; bring mixture to a boil. Boil for 2 minutes, or until sugar dissolves. Pour mixture over cabbage and let sit at room temperature for at least 1 hour. (You can also refrigerate overnight, or up to 3 days ahead.)
  • Prepare Cilantro-Lime Rice
    Combine the rice, 1 1/2 cups water, and salt in a medium saucepan. Bring to a boil, cover, and reduce to a simmer. Simmer for 20 minutes, or until the liquid is absorbed and rice is tender. Uncover, fluff with a fork, then add the olive oil, garlic, cilantro, and lime zest and juice; stir to combine. Cover to keep warm if not serving immediately.
  • Blend Jalapeño-Verde Sauce:
    In a food processor or blender, combine all sauce ingredients; blend until smooth with speks of green. Taste and adjust seasonings as needed. Empty into a bowl.
  • Prepare Fish:
    In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, and salt; mix to combine. Sprinkle spice mixture over fish, turning to coat both sides.
    Heat oil in a large skillet over medium. Once the oil is shimmering, add fish fillets; cook ~4 minutes per side, until nicely golden. Transfer to a plate and use a fork to flake into large pieces.
  • Assemble Bowls:
    Place black beans in a microwave-safe bowl and cover with a damp paper towel. Microwave for 2 minutes, stirring once midway through, until warm.
    Divide Cilantro-Lime Rice and black beans evenly between four bowls. Top with flaked fish and a generous spoonful of pickled cabbage. Spoon Jalapeño-Verde Sauce overtop, and top with garnishes of choice. Serve with extra lime wedges.

Notes

  • Make-Ahead: The pickled cabbage can be made up to 5 days ahead. Refrigerate in an airtight container. The sauce can also be made 1 to 2 days in advance. Refrigerate in an airtight jar or container. 
  • Store: The fish, rice, and black beans should be stored separately from the cabbage and sauce. Place in an airtight container and refrigerate for up to 3 days. 
  • Reheat: Place the fish, rice, and black beans in a microwave-safe bowl, and nook in 30 second increments, stopping to stir each time, until warm. Top with pickled cabbage and sauce after being reheated.