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Spicy Fish Taco Bowls · Entreés

Spicy Fish Taco Bowls
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The flavors and textures are just so perfect together — hearty, filling, and most delicious. This comfort food bowl is loaded with vitamin C, fiber, low fat protein, and – best of all – anti-inflammatory spices topped with the magical herbs, garlic, and cilantro.  
serves 4

Ingredients

Marinade for fish:
2 tablespoons tequila, white wine, or vegetable broth
2 tablespoon lime juice
1 teaspoon orange zest
2 tablespoons olive oil
1 tablespoon chili powder
1 tablespoon cumin
1/4 teaspoon cayenne pepper
Fish:
1 pound cod, tilapia, or other white fish, cut into 3/4-inch cubes
1 large clove garlic, minced
1 cup frozen corn
1 red onion, sliced in half moons
1 red pepper, diced
1 cup thinly sliced cabbage
2 cups cooked long-grain brown rice
1/2 cup cilantro leaves
Avocado slices for garnish

 
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Spicy Fish Taco Bowls
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. In a medium bowl combine tequila, lime juice, orange zest, olive oil, and spices. Add the fish to the marinade and stir to coat. Cover and refrigerate for 10 to 30 minutes.
2. While fish is marinating, heat a large skillet over medium-high heat and add a drizzle of olive oil. Add garlic and sauté for 1 minute. Add corn, onions, red pepper, and cabbage and sauté until almost tender, about 5 minutes. Move to side of pan.
3. Add fish along with marinade and stir-fry until fish flakes easily and is thoroughly cooked, about 4 to 6 minutes. Serve in a medium-size bowl over brown rice and sprinkle with cilantro leaves and avocado.

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