This Fish Taco Bowl is a take on traditional fish tacos. It has soft white fish fillets that have been spiced with chili powder and cumin, served over rice with avocado pico and jalapeno crema. This dish is tasty and filling, and it's great for weeknight dinners or casual get-togethers with friends.
Ingredients: 1 lb white fish fillets such as tilapia or cod. 2 tablespoons olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. 2 cups cooked rice. 1 cup shredded lettuce. 1 cup diced tomatoes. 1 avocado, diced. 1/4 cup chopped cilantro. 1 lime, juiced. 1/4 cup sour cream. 1 tablespoon minced jalapeno. 1 tablespoon chopped fresh cilantro. 1 tablespoon lime juice.
Instructions: Get the oven ready by heating it up to 400F 200C. Fish fillets should be put on a baking sheet that has parchment paper on it. After putting the fish in the olive oil, add the chili powder, cumin, salt, and pepper. Put the fish in the oven for 12 to 15 minutes, or until it's fully cooked and flaky. While the fish is cooking, follow the directions on the package to make the rice. Put chopped cilantro, diced avocado, diced tomatoes, and lime juice in a bowl. This will make the avocado pico. To make the jalapeno crema, put the sour cream, chopped cilantro, minced jalapeno, and lime juice in a different bowl. To put together the taco bowls, put cooked rice in separate serving bowls. Cooked fish, avocado pico, and a dollop of jalapeno crema should be put on top. Serve right away, with extra cilantro and lime wedges on top if you want.
Prep Time: 20 minutes
Cook Time: 15 minutes
Campus Comenius
