Print
Ingredients
Scale
- 1 1/2 lbs Whitefish (such as Cod, Halibut, Rockfish, or Tilapia, chopped into bite-size pieces)
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/4 – 1/2 tsp chili powder (or adjusted to taste)
- 1 tsp fine sea salt
- 1/2 tsp black pepper
- 1 Tbsp olive oil
- 3 cups Cilantro Lime Rice (or your preferred cooked rice or grain)
- 1 small purple cabbage
- 2 medium avocados (diced)
- 2 roma tomatoes (diced)
- 1/2 red onion (chopped)
- 1/2 bunch cilantro (leaves chopped)
- 4 oz cotija cheese (1 cup grated/crumbled)
- 1 lime (cut into 8 wedges for serving)
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 Tbsp lime juice (from 1 to 2 limes)
- 1 tsp garlic powder
- 1 tsp Sriracha sauce (or adjusted to taste)
Instructions
- Begin by preparing the fish: Preheat your oven to 375°F. In a mixing bowl, combine the chopped fish with olive oil and the seasonings: cumin, cayenne pepper, salt, and black pepper. Gently toss to ensure the fish is well coated. Spread the seasoned fish evenly on a lined baking sheet. Bake for 20 minutes, and if a crispier finish is desired, broil for the last 3-5 minutes until browned and the fish reaches an internal temperature of 145°F. Set aside once done.
- While the fish is baking, prepare the rice: Cook the cilantro lime rice or reheat any leftover rice in a skillet until it becomes crispy, then cover to keep warm.
- Prepare the taco sauce: In a small bowl, whisk together the ingredients for the sauce until fully blended. For convenience, transfer the mixture to a squeeze bottle.
- Assemble the taco bowls: Start by placing rice at the bottom of each bowl, then layer the toppings as you prefer: cabbage, avocado, tomato, onion, cilantro, and cotija cheese. Finish with a generous drizzle of the sauce and serve with lime wedges for added flavor.
Notes
TECHNIQUE TIP: For even cooking, toss the fish chunks halfway through baking at 400°F.
STORAGE: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
SUBSTITUTION: Substitute cotija cheese with queso fresco or a Mexican cheese mix if unavailable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Nutrition
- Calories: 595 kcal
- Sugar: 5 g
- Sodium: 619 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.02 g
- Carbohydrates: 72 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 64 mg
