Here is a fantastic meal to spice up your “Tuesday Taco” if people are still into it. Either ways this wholesome nourishing meal is part store-bought, part homemade, light, packed with veggies and so delicious.
This recipe is very meal prep friendly and customizable for every dietary restriction. We marinate the firm white fish of your choice( or protein of your liking) in your favorite taco seasoning, while it marinates warm up a can of beans, chop up some cabbage and radish and dress it with some salt and vinegar. Make some easy cilantro-cauliflower rice and blitz up an avocado-jalapeno-lime sauce to bring the meal together.
Components
- Fish: marinate some firm white fish such as cod, tilapia, sea bass rockfish or whatever you normally buy and enjoy. For the marinate I use my homemade taco seasoning or I have been liking this store bought Taco Seasoning if you need recommendations.
- Cauli-Rice: swap half the rice with finely chopped cauliflower. The color and texture mimics regular rice and tastes lighter and healthier than all rice. To give it a more flavor we add finely minced cilantro and lime, to make it feel like Mexican restaurant.
- Salad: made a simple slaw of shredded red cabbage, radish, spring onion, because that’s all I had, however carrots, red onion, green onion can also be added. Splash some apple cider vinegar, salt, give is a good mix and you’re done!
- Beans: use a can of your favorite black or pinto. I like Amys Beans if you need recommendations.
- Sauce: for the sauce I blended one chopped avocado with 1/2 cup chopped cilantro, 2-3 tbsp lime juice, 1 small clove garlic, one a deseeded Serrano, a tablespoon of plain yogurt or mayo and salt.
Fish Taco Cauli-Rice Bowl
Equipment
- Skillet
- small food processor
Ingredients
- 1½ Firm White Fish such ass sea bass or cod, tilapia about 4 pieces
- 2 tbsps taco seasoning
- 1-2 tbsp olive oil
- 1 can black beans or pinto, drained add 1/2 tsp ground cumin, salt and pepper for flavor( optional)
Slaw
- 2-3 cups shredded red cabbage
- 1 cup shredded carrots or green cabbage or thinly sliced snap peas
- ½ cup thinly sliced radishes
- 3-4 spring onions, chopped
- ½ tsp sea salt
- 2-3 tbsp apple cider vinegar
- 1 tsp honey
Cauli-Rice
- ½ cup basmati rice uncooked rinsed and soaked for 10 minutes
- 2 cups finely shredded cauliflower about the size of rice
- 1 tbsp olive oil
- 1½ cup water or chicken stock
- 1 cup cilantro finely chopped
- ½ lime juiced
Avocado Lime sauce
- ½ avocado, diced scooped and diced
- 1 small clove garlic chopped
- 2 tbsp cilantro chopped
- 2 tbsp lime juice
- pinch of sea salt
- ½-1 jalapeno or serrano seeded if needed
- 2 tbsp plain yogurt or mayo
- 1-2 tbsp water to thin if needed
Instructions
- Start with cooking the rice. Warm the olive oil inn a sauce pan. Add the drained rice and cauliflower. Saute for a minute. Add water or chicken broth. Bring it up to a boil and lower the heat to a simmer. Add the chopped cilantro, lime juice and give it a final stir. Cook for 10-12 minutes without opening the lid. Once cooked leave it to rest for 10 minutes, then gently fluff the rice. Set aside.
- Marinate the fish pieces with taco seasoning. And set aside
- Drain the black or pinto beans. Add it to a small pot and heat through. I like to add a pinch of ground cumin, salt pepper to balance the flavor of every component.
Sauce
- In a small food processor, add the garlic clove and pulse sos it chopped up. Add all the remaining ingredients and blend to a smooth consistency taste and add more salt or water to your liking. Set aside..
Slaw
- Add all the chopped veggies to a bowl, add the salt, vinegar, honey. Toss to mix everything very well. Set aside.
- Heat a skillet or frying pan. Once warm add olive oil and place the fish on the hot pan. Cook undisturbed for 3-4 minutes. Flip and cook completely on the other side.
Assemble
- Divide the rice into 4 bowls. Top it with beans, slaw,. Place the fish on each bowl, drizzle with sauce. Serve!
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