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Taco-Style White Fish Rice Bowl

This deconstructed taco-style fish rice bowl brings all the vibrant flavors of coastal Mexican cuisine to your table. Crispy seasoned white fish sits atop cilantro lime rice alongside tangy cabbage slaw, creamy avocado, and a smoky chipotle crema that ties everything together beautifully. Each bowl delivers restaurant-quality flavor with the perfect balance of textures and bold, fresh tastes.

White Fish rice bowl with crispy seasoned white fish, cilantro-lime rice, purple cabbage slaw, black beans, avocado, and chipotle crema drizzle

Prep Time : 20 min

Cook Time : 20 min

Servings : 4

Prep Time :

20 min

Cook Time :

20 min

Servings :

4

Ingredients

For the Cilantro Lime Rice

• 200g jasmine rice, uncooked


• 300ml water


• 3g kosher salt


• 30ml fresh lime juice


• 10g fresh cilantro, chopped

For the Cabbage Slaw

•  300g purple cabbage, thinly shredded


• 100g radishes, thinly sliced


• 80g red onion, julienned


• 15ml fresh lime juice


• 20ml extra virgin olive oil


• 15ml honey


• 2g kosher salt

For the Chipotle Crema

•  240g sour cream


• 20ml adobo sauce from canned chipotle peppers  — this one on Amazon


• 15ml fresh lime juice


• 1 clove garlic, minced


• 2g kosher salt  — this one on Amazon

For the Seasoned Fish

•  680g white fish fillets (cod, mahi-mahi, or tilapia)


• 8g ground cumin


• 6g smoked paprika


• 4g garlic powder


• 4g kosher salt


• 3g black pepper


• 20ml extra virgin olive oil

For the Fish Rice Bowl Toppings

•  240g canned black beans, drained and rinsed

•  240g ripe avocado, diced

•  200g cherry tomatoes, halved

•  15g fresh cilantro leaves for garnish

•  Lime wedges for serving

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Directions

  1. Prepare the Cilantro Lime Rice
     Rinse the jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice with 300ml water and 3g salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, fluff with a fork, and stir in lime juice and chopped cilantro. Keep covered.
  2. Make the Cabbage Slaw
     While rice cooks, prepare the slaw by combining shredded cabbage, sliced radishes, and julienned red onion in a large bowl. In a small bowl, whisk together lime juice, olive oil, honey, and salt until emulsified. Pour dressing over vegetables and toss thoroughly. Refrigerate until serving.
  3. Prepare the Chipotle Crema
     Make the chipotle crema by blending sour cream, adobo sauce from chipotle peppers, lime juice, minced garlic, and salt in a small food processor or whisk vigorously until smooth. Adjust seasoning to taste and refrigerate.
  4. Season and Prepare the Fish Fillets
     Pat the fish fillets completely dry with paper towels and season both sides generously with cumin, smoked paprika, garlic powder, salt, and black pepper. Heat a large cast-iron or non-stick skillet over medium-high heat and add olive oil.
  5. Cook the Fish
     Once oil shimmers, carefully place fish fillets in the pan, skin-side down if applicable. Cook without moving for 4-5 minutes until golden and crispy. Flip gently and cook for another 3-4 minutes until fish flakes easily with a fork and reaches an internal temperature of 63°C. Remove from heat and break into large chunks.
  6. Assemble the Bowls
     Divide cilantro lime rice among four bowls. Top each with flaked fish, cabbage slaw, black beans, diced avocado, and cherry tomato halves. Drizzle generously with chipotle crema, garnish with cilantro leaves and lime wedges, and serve immediately.

*Notes : 

  • For extra crispy fish, ensure fillets are completely dry before seasoning and avoid overcrowding the pan. Cook in batches if necessary to maintain high heat.
  • The cabbage slaw benefits from at least 15 minutes of marinating but can be made up to 4 hours ahead. The acidity will slightly pickle the vegetables, enhancing flavor and texture.
  • Substitute sour cream for Greek yogurt to reduce fat content, or use mango instead of tomatoes for a sweeter tropical variation. Leftover chipotle crema keeps refrigerated for up to 5 days and works beautifully on tacos, burgers, or roasted vegetables.

Nutrition Facts 

( per serving )

Calories

~798 kcal

Protein

 53 g

Fat

33 g

Carbs

75 g

Calories

~798 kcal

Protein

 53 g

Fat

33 g

Carbs

75 g

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White Fish rice bowl with crispy seasoned white fish, cilantro-lime rice, purple cabbage slaw, black beans, avocado, and chipotle crema drizzle

Taco-Style White Fish Rice Bowl

This deconstructed taco-style fish rice bowl brings all the vibrant flavors of coastal Mexican cuisine to your table. Crispy seasoned white fish sits atop cilantro-lime rice alongside tangy cabbage slaw, creamy avocado, and a smoky chipotle crema that ties everything together beautifully. Each bowl delivers restaurant-quality flavor with the perfect balance of textures and bold, fresh tastes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 800
Ingredients Method Notes

Ingredients
  

For the Cilantro Lime Rice
  • 200 g jasmine rice uncooked
  • 300 ml water
  • 3 g kosher salt
  • 30 ml fresh lime juice
  • 10 g fresh cilantro chopped
For the Cabbage Slaw
  • 300 g purple cabbage thinly shredded
  • 100 g radishes thinly sliced
  • 80 g red onion julienned
  • 15 ml fresh lime juice
  • 20 ml extra virgin olive oil
  • 15 ml honey
  • 2 g kosher salt
For the Chipotle Crema
  • 240 g sour cream
  • 20 ml adobo sauce from canned chipotle peppers
  • 15 ml fresh lime juice
  • 1 clove garlic minced
  • 2 g kosher salt
For the Seasoned White Fish Fillets
  • 680 g white fish fillets (cod, mahi-mahi, or tilapia)
  • 8 g ground cumin
  • 6 g smoked paprika
  • 4 g garlic powder
  • 4 g kosher salt
  • 3 g black pepper
  • 20 ml extra virgin olive oil
For the Bowl Toppings
  • 240 g canned black beans drained and rinsed
  • 240 g ripe avocado diced
  • 200 g cherry tomatoes halved
  • 15 g fresh cilantro leaves for garnish
  • item Lime wedges for serving

Method
 

Prepare the Cilantro Lime Rice
  1. Rinse the jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice with 300ml water and 3g salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, fluff with a fork, and stir in lime juice and chopped cilantro. Keep covered.
Make the Cabbage Slaw
  1. While rice cooks, prepare the slaw by combining shredded cabbage, sliced radishes, and julienned red onion in a large bowl. In a small bowl, whisk together lime juice, olive oil, honey, and salt until emulsified. Pour dressing over vegetables and toss thoroughly. Refrigerate until serving.
Prepare the Chipotle Crema
  1. Make the chipotle crema by blending sour cream, adobo sauce from chipotle peppers, lime juice, minced garlic, and salt in a small food processor or whisk vigorously until smooth. Adjust seasoning to taste and refrigerate.
Season and Prepare the Fish Fillets
  1. Pat the fish fillets completely dry with paper towels and season both sides generously with cumin, smoked paprika, garlic powder, salt, and black pepper. Heat a large cast-iron or non-stick skillet over medium-high heat and add olive oil.
Cook the Fish
  1. Once oil shimmers, carefully place fish fillets in the pan, skin-side down if applicable. Cook without moving for 4-5 minutes until golden and crispy. Flip gently and cook for another 3-4 minutes until fish flakes easily with a fork and reaches an internal temperature of 63°C. Remove from heat and break into large chunks.
Assemble the Bowls
  1. Divide cilantro-lime rice among four bowls. Top each with flaked fish, cabbage slaw, black beans, diced avocado, and cherry tomato halves. Drizzle generously with chipotle crema, garnish with cilantro leaves and lime wedges, and serve immediately.

Notes

– For extra crispy fish, ensure fillets are completely dry before seasoning and avoid overcrowding the pan. Cook in batches if necessary to maintain high heat.
– The cabbage slaw benefits from at least 15 minutes of marinating but can be made up to 4 hours ahead. The acidity will slightly pickle the vegetables, enhancing flavor and texture.
– Substitute sour cream for Greek yogurt to reduce fat content, or use mango instead of tomatoes for a sweeter tropical variation. Leftover chipotle crema keeps refrigerated for up to 5 days and works beautifully on tacos, burgers, or roasted vegetables.