Fish Taco Bowls with Napa Cabbage and Cucumber Slaw & Zesty Cilantro Sauce
A fresh and light meal that is perfect for a bright summer evening while eating al fresco. Buttery cod, fresh and flavorful slaw, herby rice, and a zesty, garlicky cilantro sauce to pull it all together.
Feeds 4 people
Ingredients:
THE SLAW:
½ half of a head of medium napa cabbage, chopped
1 medium red onion, sliced thin
2 medium carrots, shredded into ribbons
1 medium cucumber, sliced as thin as possible
¼ c. cilantro, chopped
1/3 c. greek yogurt
3 Tbsp. mayo
1 Tbsp. apple cider vinegar
1 Tbsp. honey
juice and zest from 1 lime
a generous sprinkle of salt
RICE:
2 c. white rice
4 c. water
zest and juice from 1 lime
¼ c. cilantro, chopped
ZESTY CILANTRO SAUCE:
½ c. sour cream
¼ c. cilantro
2 small or 1 large clove(s) garlic
juice of ½ lime
1 tsp. each cumin and paprika and onion powder
sprinkle of salt
TACO BOWLS:
4 filets cod or other whitefish
2 Tbsp. butter
1 tsp. each paprika, cumin, garlic powder, onion powder
pickled red onions, optional for serving
Directions:
Make the slaw: In a medium bowl, mix together the greek yogurt, mayo, apple cider vinegar, honey, and lime juice/zest. Add in the cabbage, onion, cilantro, carrots and cucumbers and mix. Add in salt to taste. Cover and refrigerate until ready to serve.
Make the cilantro sauce: Add all ingredients to a blender or food processor and blend until smooth. Set aside.
Make the rice: Use a rice cooker or a pot on the stove to make the rice. Once cooked, add the lime juice/zest and cilantro and mix. Cover to keep warm.
Pat the cod filets dry with paper towel. In a small bowl, mix together the paprika, cumin, garlic powder and onion powder. Pat into the fillets. In a large skillet on the stove, heat the butter over medium-low heat. Lay the cod filets in the pan. Let cook for 3-4 minutes. Use a spoon to scoop up melted butter and drizzle over the filets as they cook. Flip the filets and let cook another 3-4 minutes or until cooked through and flakey. Continue to scoop up melted butter and drizzle over the filets.
Assemble: Divide the rice and slaw into 4 bowls. Top each bowl with a filet of fish, a drizzle of the cilantro sauce, and pickled onions, if desired. Enjoy!
