Fish Taco Bowls
Total Time
2 hours and 15 minutes
Prep Time
2 hours
Cook Time
15 minutes
Rating
5 out of 5 stars
(10)
Ingredients
4 servings
- 1/3 head green cabbage (shredded)
- 1/3 head red cabbage (shredded)
- 1 large carrot (grated)
- 1/2 yellow onion (thinly sliced)
- 1/2 cup apple cider vinegar or red wine vinegar
- 1/4 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 1 pound cod fish
- olive oil for drizzling
- kosher salt and pepper
- 1/2 teaspoon red pepper flakes
- 1 lime
- 1 orange
- Cooked Jasmine Rice
- 1 cup Guacamole OR Sliced avocado
- Pico de Gallo
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Preparation
Step 1
For the Curtido
Step 2
Combine the cabbage, carrot, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir.
Step 3
Cover and refrigerate for at least 2 hours before using.
Step 4
For the Fish
Step 5
Preheat an indoor or outdoor grill over medium high heat. Drizzle the cod dish with a touch of olive oil and season it with salt, pepper and red pepper flakes. Grill the fish on the grill for 5-6 minutes on each side until fully cooked. The fish should flake easily and there should be a golden brown crust.
Step 6
Remove the fish from the grill and squeeze the fresh lime and orange juice over the fish. Adjust salt and pepper as needed.
Step 7
To assemble, place a layer of steamed rice in the bottom of a bowl. Add some of the curtido to half of the bowl. Add the fish, avocado, pico and season with salt and pepper as needed. Serve immediately.
Step 8
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