Name: Fish Taco Bowls
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 2 cups (500 ml) water; 1 cup (200 g) long-grain parboiled rice; 1/4 cup (10 g) cilantro, finely chopped, plus more for serving; 3 tbsp (45 ml) lime juice; 2 tbsp (30 ml) olive oil; 1 tbsp chili powder; 3/4 lb (340 g) white fish fillets (turbot or haddock), cut into 1 1/2 inch (4 cm) pieces; 1/3 cup (75 ml) sour cream; 2 cups (170 g) red cabbage, thinly sliced; 1 tbsp (15 ml) honey or sugar; 1 can (14 oz/398 ml) black beans, rinsed and drained; 1 mango, ripe but firm, sliced; 1 lime, quartered

Preparation

Rice
- In a pot, bring the water to a boil. Season with salt. Add the rice and mix well. Reduce the heat to low. Cover and cook for 18 minutes. Remove from the heat and let sit for 5 minutes. Fluff the grains of rice with a fork. Add the cilantro and mix well.
Bowls
- Meanwhile, with the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with a silicone mat or parchment paper.
- In a bowl, combine half of the lime juice with the oil and chili powder.
- Place the fish on the baking sheet. Drizzle the fish with 3 tbsp (45 ml) of the oil mixture. Bake for 4 to 6 minutes or until the fish is cooked through.
- Add the sour cream to the bowl with the remaining oil mixture. Season with salt and mix well. Add water to thin out the mixture, if desired.
- In another bowl, combine the cabbage, honey and remaining lime juice. Season with salt.
- Divide the rice, black beans, fish, cabbage and mango among four bowls. Garnish with more cilantro and the lime wedges. Serve with the sour cream mixture.

Fish Taco Bowls

Categories

Ingredients

Rice

Bowls

Preparation

Rice

Bowls

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet