Fish Taco Bowl

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Fish Taco Bowl

Yield 4

Author Judy Doherty

Spicy baked cod is served on top of brown rice with slaw, pico de gallo, fresh avocado, black beans,

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Ingredients

Spicy Baked Fish

• 4 3-ounce pieces of cod or other white fish
• 1 lime
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 tsp oregano
• 4 tablespoons bread crumbs

Slaw

• 4 cups shredded slaw (we used cruciferous slaw)
• 4 tablespoons mayonnaise
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• pinch celery salt

Pico De Gallo

• 3 tomatoes, diced
• 1/2 - 1 jalapeno, seeded and diced
• 2 sprigs cilantro, chopped
• 1/4 cup red onion, peeled and minced
• lime juice

Rice, beans, avocado, garnishes

• 3 cups cooked brown rice
• 15 ounce can black beans, drained
• 2 avocados, pitted and sliced
• sprig of cilantro
• lime wedges

Instructions

Prepare the ingredients and bowl

1. Prepare the rice according to package instructions in a rice cooker or Instapot. Place the fish on foil on a tray. Preheat the oven to 400 degrees F.
2. Top the fish with lime juice and then the seasonings. Place bread crumbs on top.
3. Bake for 15-20 minutes until the fish is done.
4. Heat the beans in the microwave.
5. Make the slaw by mixing all ingredients together well.
6. Make the pico de gallo by mixing all the ingredients together well.
7. Assemble the bowls: Place the rice in the bottom. Add beans, pico de gallo, the fish and then top the fish with slaw. Garnish with lime and cilantro. Serve with a few tortilla chips.

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