Fish Taco Bowls With Cilantro-lime Rice Recipe
Fish Taco Bowls With Cilantro-lime Rice Recipe is a healthy meal. It is a fresh and tasty dish for your family.
Equipment
- Large skillet.
- Rice Cooker or Pot
- Small mixing bowl.
- Chef Knife
- Cutting board
Ingredients
- 1 lb WHITE FISH Cod or Tilapia
- 1 cup WHITE RICE Uncooked
- 1/4 cup FRESH CILANTRO Chopped
- 2 whole LIMES
- 2 tbsp TACO SEASONING
- 2 cups SHREDDED CABBAGE
- 1 large AVOCADO
- 1 tbsp OLIVE OIL
Instructions
- Cook your white rice according to the package rules. Use a pot or a handy rice cooker. Let the rice sit for five minutes after cooking.
- Fluff the warm rice with a clean metal fork. Add the fresh cilantro and the lime juice now. Stir it gently so the rice stays very fluffy.
- Coat the fish fillets with the dry taco seasoning. Press the spices into the meat with your fingers. Make sure every inch of the fish is covered.
- Heat the olive oil in your large metal skillet. Place the fish inside the hot pan very carefully. Cook each side for three or four minutes total.
- Remove the fish and break it into large chunks. Grab four large serving bowls for your family members. Put a big scoop of rice in each bowl.
- Top the rice with the warm, flaky fish pieces. Add the crunchy cabbage and the creamy avocado slices. Squeeze extra lime over the top before you serve.
Notes
- Use fresh lime juice instead of the bottled kind.
- Dry the fish with paper towels before you add spices.
- Do not overcook the fish or it becomes very dry.
- Season the cabbage with a little bit of salt.
- Add some jalapenos if you like a spicy kick.
- Rinse the rice before cooking to remove extra starch.
- Use a non-stick skillet to keep the fish whole.