I prefer using cod for its mild taste and versatility. Fish: Use any meaty white-fleshed fish, such as cod, halibut, or grouper.This recipe is also highly versatile - you can pick and choose which components you'd like to include in your bowl. How to Make Fish Taco Bowlsĭon't let the long ingredient list deter you - many of the ingredients are used twice, and you'll likely find a lot of them already in your pantry. To bump up the fiber and nutrients even more, swap the white basmati rice for brown rice or any other whole grain. (Bonus: the vibrant magenta hue creates a crown jewel effect on the bowl)Īnd to finish the bowl off, a creamy jalapeño verde sauce that's bold and bright with just enough heat.īeyond the total fiesta of textures and flavors this bowl offers, it's brimming with protein, fiber, and antioxidants. Pickled cabbage for a zingy, crunchy contrast to the other bowl fixings.A base of fluffy cilantro-lime rice and fiber-rich black beans for a classic, hearty duo.Flaky fish seasoned with a homemade taco seasoning and seared until crisp and golden.Simply put, it holds up well when made a day or two ahead and can make weekday meals feel a LOT more exciting. ![]() ![]() Or the Monday night marvel that begins as quick Sunday meal prep. ![]() Think of this bowl as the desk lunch that begins as dinner. A hearty and healthy meal that also happens to be a total flavor fiesta. Fish Taco Bowls with Cilantro-Lime Rice, black beans, creamy Jalapeño Verde Sauce, and quick-pickled cabbage.
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