Ingredients
1.5 lbs white fish fillets (Cod, Tilapia, or Mahi-Mahi)
2 cups cooked Jasmine rice (or cauliflower rice)
2 cups shredded cabbage (red and green mix)
1 avocado, sliced
1/2 cup black beans, rinsed and drained
1/2 cup corn (fresh, canned, or frozen)
1/4 cup sour cream or Greek yogurt
2 tbsp fresh lime juice
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
Step 1: Pat the fish fillets dry with paper towels. In a small bowl, combine the cumin, smoked paprika, garlic powder, salt, and pepper. Rub the spice mixture evenly over both sides of the fish.
Step 2: Heat a large non-stick or cast-iron skillet over medium-high heat with 1 tablespoon of oil. Cook the fish for 3-4 minutes per side until it is opaque and flakes easily with a fork.
Step 3: In a small bowl, whisk together the sour cream, lime juice, and a tablespoon of chopped cilantro to create the lime crema.
Step 4: Toss the shredded cabbage with a splash of lime juice and a pinch of salt to make a quick slaw.
Step 5: Assemble the bowls by starting with a base of rice. Top with the flaked fish, cabbage slaw, black beans, corn, and avocado slices.
Step 6: Drizzle the prepared lime crema over the top and garnish with extra cilantro and lime wedges.
Notes
For a spicier version, add 1/2 tsp of chipotle powder to the fish seasoning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 Bowl
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 65mg