Fish Taco Bowls
A fish recipe that makes an excellent weeknight dinner? This is it! This Mexican-inspired “fish taco” bowl is super tasty.
Ingredients
- 2 cups (500 ml) water
- 1 cup (200 g) long-grain parboiled rice
- 1/4 cup (10 g) cilantro, finely chopped, plus more for serving
- 3 tbsp (45 ml) lime juice
- 2 tbsp (30 ml) olive oil
- 1 tbsp chili powder
- 3/4 lb (340 g) white fish fillets (turbot or haddock), cut into 1 1/2 inch (4 cm) pieces
- 1/3 cup (75 ml) sour cream
- 2 cups (170 g) red cabbage, thinly sliced
- 1 tbsp (15 ml) honey or sugar
- 1 can (14 oz/398 ml) black beans, rinsed and drained
- 1 mango, ripe but firm, sliced
- 1 lime, quartered
Instructions
- In a pot, bring the water to a boil. Season with salt. Add the rice and mix well. Reduce the heat to low. Cover and cook for 18 minutes. Remove from the heat and let sit for 5 minutes. Fluff the grains of rice with a fork. Add the cilantro and mix well.
A fish recipe that makes an excellent weeknight dinner? This is it! This Mexican-inspired “fish taco” bowl is super tasty.