Fish Taco Bowl

About This Recipe

Fish taco bowls made with pan-seared fish, crunchy cabbage, cilantro rice, and easy pineapple salsa for the perfect summer dish that's light and refreshing, healthy, and easy to make. High in protein and gluten-free.

Ingredients

• 2 cups cooked white rice ((9 ounces))
• 1 tablespoon chopped cilantro
• 3/4 cup diced pineapple ((115 grams))
• 1/2 cup diced avocado ((70 grams))
• 1/3 cup diced red onion ((40 grams))
• 2 tablespoons diced jalapeno ((15 grams))
• 1 tablespoon chopped cilantro
• 1 tablespoon lime juice
• salt and pepper, to taste
• 2 fillets mahi mahi ((about 5 ounces each))
• 1 tablespoon taco seasoning
• 1 tablespoon olive oil
• 3 tablespoons sour cream
• 1 tablespoon chopped cilantro
• 1 tablespoon lime juice
• pepper, to taste
• 3 cups shredded cabbage ((165 grams))
• optional toppings: cilantro, lime wedges, diced tomatoes...

Instructions

1. Cook your rice. First, start off by cooking your rice according to the package. I prefer the instant pot method as it does the work for you, but the stovetop works just as well. Once done and slightly cooled, stir in some cilantro and salt.
2. Make your salsa. Add the pineapple, avocado, red onion, jalapeno, lime juice, cilantro, and salt and pepper to a small bowl and mix well to combine. Set aside.
3. Cook your fish. Pat dry fish fillets and coat in taco seasoning, dividing evenly. Heat a medium skillet over medium heat and add oil. Add fish, cook for 3-4 minutes, flip, and cook for another 2-3 minutes depending on thickness.
4. While the fish cooks, make your fish taco sauce. Add sour cream, lime juice, cilantro, and pepper to a small bowl and mix well to combine.
5. Assemble the bowls. Divide cabbage, rice, and salsa between two bowls. Top each bowl with a filet of fish and your sauce.
6. Enjoy! Top with any additional toppings and enjoy.