Ingredients
Scale
- 1 lb white fish fillets (such as cod or tilapia)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 cup cooked brown rice
- 1 cup shredded cabbage
- 1/2 cup pico de gallo
Instructions
- Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: In a small bowl, mix together the olive oil, chili powder, cumin, and garlic powder. Brush the mixture over both sides of the fish fillets.
- Step 3: Place the seasoned fish on the prepared baking sheet and bake in the preheated oven for about 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
- Step 4: While the fish is baking, prepare your taco bowls by dividing the cooked brown rice evenly among serving bowls.
- Step 5: Once the fish is done, remove it from the oven and break it into bite-sized pieces. Top each bowl of rice with shredded cabbage, pieces of baked fish, and pico de gallo.
- Step 6: Serve immediately and enjoy your Baja Fish Taco Bowls!
Notes
- For optimal freshness, store any leftover Baja Fish Taco Bowls in an airtight container in the refrigerator for up to 2 days.
- When reheating, gently warm the fish in the microwave for about 30 seconds, then add a splash of water to keep it moist, and heat for another 30 seconds if needed.
- For a delightful crunch, consider adding sliced avocado and a sprinkle of lime juice on top of each bowl just before serving to enhance the flavors.
- To elevate the dish, try marinating your fish fillets in the olive oil and spice mixture for at least 15 minutes before baking for deeper flavor infusion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American