Fish Taco Bowls with Jalapeño-Verde Sauce and Cilantro-Lime Rice
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Ingredients
Quick-Pickled Cabbage
½ medium head red cabbage, thinly sliced or shredded
¾ cup red wine vinegar (sub-white vinegar or apple cider vinegar)
¾ cup water
1 ½ tsp. granulated sugar
1 tsp. kosher salt
Cilantro-Lime Rice
1 cup dry long-grain white rice, such as jasmine or basmati
½ tsp. kosher salt
2 tsp. extra-virgin olive oil
1 garlic clove, minced
⅓ cup finely chopped fresh cilantro
Zest and juice of 1 lime
Creamy Jalapeno Verde Sauce
1 cup fresh cilantro leaves and stems
½ cup plain full-fat Greek yogurt
2 Tbsp. fresh lime juice
2 Tbsp. extra-virgin olive oil
½ jalapeño, seeds, and ribs removed
1 garlic clove
¼ tsp. kosher salt
¼ tsp. ground cumin
Fish and Bowls
1 lb. firm white-fleshed fish, such as cod or halibut
1 tsp. chili powder
¾ tsp. smoked paprika
½ tsp. ground cumin
½ tsp. garlic powder
¼ tsp. onion powder
½ tsp. kosher salt
2 Tbsp. extra-virgin olive oil
1 (15-oz.) can black beans, rinsed and drained
Optional garnishes: queso fresco, fresh cilantro, toasted pumpkin seeds, sliced avocado
Instructions
Place shredded cabbage in a large heat-proof bowl.
In a small saucepan, combine vinegar, water, sugar, and salt; bring the 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.)
Combine the rice, 1 ½ 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.
In a food processor or blender, combine all sauce ingredients; blend until smooth with specks of green. Empty into a bowl.
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-high. Once the oil is shimmering, add fish fillets; cook for 3 to 4 minutes per side, until golden and flaky. Transfer to a plate and use a fork to flake into pieces.
Place black beans in a microwave-safe bowl and cover with a damp paper towel. Microwave for 2 minutes, or until warm. Season with a pinch of salt and ground cumin.
Divide Cilantro-Lime Rice and black beans evenly between four bowls. Top with flaked fish and a generous spoonful of pickled cabbage. Spoon Jalapeno Verde Sauce over top, and top with garnishes of choice.
