Ingredients
Scale
- 1 pound white fish fillets (cod, tilapia, or mahi-mahi)
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning mix
- 2 cups cooked brown rice or quinoa (use microwave pouches for speed)
- 2 cups shredded purple cabbage or pre-made coleslaw mix
- 1/2 cup sour cream or plain Greek yogurt
- 1 lime, cut into wedges
- 1/4 cup chopped cilantro and/or 1/2 avocado, sliced (for garnish)
Instructions
- Step 1: Prepare the Base and Season the Fish
- Step 2: Cook the Fish Quickly
- Step 3: Prepare the Quick Lime Crema and Slaw
- Step 4: Flake the Fish and Assemble the Bowls
- Step 5: Finish and Serve
Notes
- Keep leftover components (especially the warm fish/rice base and the crunchy slaw) in separate airtight containers to maintain freshness for up to 3 days.
- Reheat the cooked fish and rice base gently in the microwave or a skillet, but always serve with fresh, cold slaw and crema to contrast the warm base.
- Set out all the garnishes (cabbage, lime wedges, cilantro, avocado) buffet-style so everyone can customize their bowl to maximize the "taco bar" experience.
- For an extra vibrant flavor, zest half of the lime into the sour cream/yogurt before adding the juice to give your quick crema a stronger, brighter citrus punch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American