Servings: 8 servings For the Fish: 1 1/2 lbs Whitefish, such as Cod, Halibut, Rockfish, or Tilapia, chopped in to bite-size chunks 1/2 tsp ground cumin 1/2 tsp cayenne pepper 1/4 – 1/2 tsp chili powder, or added to taste 1 tsp fine sea salt 1/2 tsp black pepper 1 Tbsp olive oil Fish Taco Bowl Toppings: 3 cups Cilantro Lime Rice, or your favorite cooked rice or grain 1 small purple cabbage 2 medium avocados, diced 2 roma tomatoes, diced 1/2 red onion, chopped 1/2 bunch cilantro, leaves chopped 4 oz cotija cheese, 1 cup grated/crumbled 1 lime, cut into 8 wedges to serve
Prepare the Fish: Line a baking sheet with parchment paper. Add chopped fish to a mixing bowl, and drizzle with olive oil. Sprinkle on the seasonings: cumin, cayenne pepper, salt and pepper and gently toss to combine.
Spread the fish out onto the prepared baking sheet. Bake at 375 for 20 minutes. If you prefer more browning, broil for the last 3-5 minutes until browned and the internal temperature of the fish registers 145 ̊F. Set the fish aside until ready to assemble.
Prep the Rice: While the fish cooks, cook the cilantro lime rice (or reheat leftover rice on a skillet until crispy if that is what you’re using and cover to keep warm).
Make Taco Sauce: In a small bowl, combine the taco sauce ingredients and whisk until blended. Transfer to a squeeze bottle for easy serving.
To serve the taco bowls: Add rice to the bottom of the bowl then arrange your toppings as desired: cabbage avocado, tomato, onion, cilantro, cotija cheese followed by a generous drizzle of sauce. Serve with lime wedges for squeezing over the bowls.