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Fish Taco Bowls

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5 from 2 reviews

Ingredients

Scale

For the rice

  • 1 cup rice (arborio, jasmine, etc.)*
  • 2 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder

For the pickled onions

  • 1/2 red onion, thinly sliced
  • 1/3 cup red wine vinegar
  • 1 tablespoon honey
  • pinch of black pepper

For the cod

  • 1lb cod, cut into 45 filets
  • 1 egg
  • 3/4 cup gluten free breadcrumbs
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/8 teaspoon cayenne pepper

For the cabbage slaw

  • 1/4 head of purple cabbage, thinly sliced
  • 4 green onions, thinly sliced
  • 1/2 cup cilantro, thinly sliced
  • 1 tablespoon olive oil
  • juice of 1 lime
  • 1 tablespoon honey
  • pinch of salt

For the remaining garnishes

Instructions

  1. Place rice, water, garlic powder, and salt in an instant pot. Close lid and press the rice function. This will set the instant pot to around 10-12 minutes on high pressure. Once the instant pot is done cooking, let the pressure naturally release while you cook the rest of the dish, this will make for super fluffy rice. OR you can quick release and the rice will be just as good!
  2. Preheat oven to 400 degrees F. Place a rack on top of a baking sheet and spray with avocado oil spray to ensure the fish doesn’t stick.
  3. Add all the ingredients for the pickled onions to a bowl, mix together, and set aside.
  4. Pat cod dry. In a shallow bowl, whisk together an egg. In another shallow bowl, mix together the breadcrumbs, chili powder, paprika, salt, cumin, and cayenne pepper. Dip each piece of cod into the egg mixture to completely coat the cod, then add it to the breadcrumb mixture, coating the cod on all sides. Place on the rack on top of the baking sheet. Repeat with all filets. Place in the oven on the top rack to bake for 8-10 minutes (this time will range depending on the thickness of the cod – if it’s on the thinner side, it will take about 8-10 minutes, if it’s thick, it will take anywhere between 13-18 minutes).
  5. While the cod bakes, add all the ingredients for the slaw to a large bowl and mix until combined. Set aside.
  6. Once rice is done cooking and cod is done baking, you can build your bowls – rice on the bottom topped with cod, cabbage slaw, pickled onions, avocado, cilantro, add some chips on the side along with extra lime wedges, and top the whole thing with chili lime crema!

Notes

*If you want to keep it paleo, you can make cauliflower rice instead in a pan instead of in the instant pot