Easy Fish Taco Bowls (Print Version)

# Ingredients:

→ Quick-Pickled Cabbage

01 - Half a red cabbage, sliced into thin ribbons
02 - 3/4 cup red wine vinegar (white vinegar works too)
03 - 3/4 cup water
04 - 1 1/2 teaspoons sugar
05 - 1 teaspoon kosher salt

→ Cilantro-Lime Rice

06 - 1 cup jasmine or basmati rice
07 - 1/2 teaspoon kosher salt
08 - 2 teaspoons olive oil
09 - 1 garlic clove, minced finely
10 - Handful of fresh cilantro, chopped (about 1/3 cup)
11 - Zest and juice from 1 juicy lime

→ Jalapeño Verde Sauce

12 - 1 cup fresh cilantro, stems and all
13 - 1/2 cup full-fat Greek yogurt
14 - 2 tablespoons fresh lime juice
15 - 2 tablespoons good olive oil
16 - Half a jalapeño, seeds removed unless you want extra heat
17 - 1 garlic clove
18 - Pinch of kosher salt (about 1/4 teaspoon)
19 - 1/4 teaspoon ground cumin

→ Fish and Bowl Components

20 - 1 pound white fish like cod or halibut
21 - 1 teaspoon chili powder
22 - 3/4 teaspoon smoked paprika
23 - 1/2 teaspoon cumin
24 - 1/2 teaspoon garlic powder
25 - 1/4 teaspoon onion powder
26 - 1/2 teaspoon kosher salt
27 - 2 tablespoons olive oil for cooking
28 - 1 can black beans (15 oz), rinsed
29 - Crumbled queso fresco, extra cilantro, pepitas, and sliced avocado for topping

# Instructions:

01 - Dump your sliced cabbage into a heat-safe bowl. In a small pot, mix vinegar, water, sugar, and salt, then bring to a bubble. Let it boil for just 2 minutes until the sugar dissolves, then pour this hot mixture all over your cabbage. Let it sit and do its magic for at least an hour at room temp (or stash it in the fridge overnight if you're prepping ahead).
02 - Throw the rice, water, and salt in a pot and bring to a boil. Once bubbling, cover it up, drop the heat to low, and let it simmer away for about 20 minutes until all the water disappears and the rice is tender. Fluff it with a fork, then mix in the olive oil, minced garlic, chopped cilantro, and both the lime zest and juice. Give it a good stir and cover to keep warm.
03 - Toss all your sauce ingredients into a food processor or blender - cilantro, yogurt, lime juice, olive oil, jalapeño, garlic, salt, and cumin. Blend until smooth but still speckled with little bits of green. Pour into a serving bowl and set aside.
04 - Mix all your spices (chili powder, smoked paprika, cumin, garlic powder, onion powder, and salt) in a small bowl. Sprinkle this magic dust all over your fish pieces, coating both sides. Heat the oil in a large skillet until it shimmers, then add your seasoned fish and cook about 3-4 minutes per side until golden and flaking easily. Move to a plate and break into chunks with a fork.
05 - Pop your drained black beans in a microwave-safe bowl, cover with a damp paper towel, and microwave for about 2 minutes until warm. Season with a pinch of salt and cumin for extra flavor.
06 - Divide that fragrant cilantro-lime rice between four bowls, then add a scoop of warm black beans to each. Top with your flaky fish pieces and a generous heap of that pink pickled cabbage. Drizzle with the jalapeño verde sauce and finish with whatever toppings you're craving - crumbled queso fresco, fresh cilantro, crunchy pepitas, or creamy avocado slices all work beautifully.

# Notes:

01 - You can make the pickled cabbage up to 5 days ahead - just keep it in the fridge in a container with a tight lid.
02 - The jalapeño sauce can be made 1-2 days before serving. Store it in a jar in the fridge until you're ready to use it.
03 - For leftovers, store the fish, rice, and beans separately from the cabbage and sauce. They'll keep well in the fridge for about 3 days.
04 - When reheating, warm the fish, rice, and beans in 30-second bursts in the microwave, stirring between each. Add the cold components after heating.

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