Fish Taco Rice Bowls
0 0 1 29 169 June Media 1 1 197 14.0 Normal 0 false false false EN-US JA X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} Make a flavor-packed fish taco bowl with this spicy recipe. Whether you’re enjoying this dish for lunch or dinner, you won’t be able to get enough. This lovely recipe makes for a great family meal.
Ingredients
- 1 cup uncooked brown rice
- 1¾ cup water
- 1.25lbs. mahi mahi, skin removed
- ¼ teaspoon chipotle chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon canola oil
- 2 avocados, mash
- 2 tablespoons lime juice
- 2 cups purple cabbage, sliced
- 1 cup of sliced jicama
- 1 cup diced roma tomatoes
- Picked Onions
- Cilantro Lime Dressing:
- 1 tablespoon red onion
- 1 garlic clove
- 1 cup fresh cilantro
- ¼ cup canola oil
- 2 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- ¼ teaspoon of sea salt
- pinch of ground cumin

Share Recipe
Rating
Shares
Pins