Fish Taco Bowl

Ingredients

• 4 pieces Cod Fillets (about 6 oz each, skinless)
• 1 cup All-Purpose Flour (sifted)
• 1/2 cup Cornstarch (for extra crispness)
• 1 tsp Baking Powder
• 1 tsp Salt (plus extra for seasoning)
• 1/2 tsp Black Pepper
• 1 cup Cold Sparkling Water (helps batter stay light)
• 2 cups Vegetable Oil (for deep frying)
• 2 cups Green Cabbage (shredded)
• 1 cup Red Cabbage (shredded)
• 1 medium Carrot (grated)
• 1/4 cup Red Onion (thinly sliced)
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Honey
• 1 tbsp Olive Oil
• 2 tbsp Lime Juice (freshly squeezed)
• 1/4 cup Cilantro (chopped, plus extra for garnish)
• 2 medium Tomatoes (diced for pico)
• 1 piece Jalapeño (minced, seeds removed for less heat)
• 1 cup Long Grain White Rice (rinsed)
• 1 tbsp Butter (unsalted)
• 1/2 cup Greek Yogurt (plain, full‑fat)
• 2 tbsp Mayonnaise
• 1 tsp Chipotle in Adobo (minced)
• 1 pinch Salt (for dressing)

Instructions

1. Cook the Rice

   Rinse 1 cup of white rice until water runs clear. Combine with 2 cups water in a saucepan, bring to a boil, then reduce to low, cover and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes.

   Time: PT15M

   Temperature: medium-high

2. Season the Cilantro Lime Rice

   Stir in 1 tbsp butter, 2 tbsp lime juice, 1 tsp lime zest, 2 tbsp chopped cilantro, and a pinch of salt into the cooked rice. Mix gently to combine.

   Time: PT5M

3. Prepare the Coleslaw

   In a bowl combine shredded green cabbage, red cabbage, grated carrot, and sliced red onion. In a separate small bowl whisk together apple cider vinegar, honey, olive oil, lime juice, and a pinch of salt. Pour dressing over the veggies and toss to coat.

   Time: PT5M

4. Make Pico de Gallo

   Dice tomatoes, finely chop onion, jalapeño, and cilantro. Combine in a bowl with 1 tbsp lime juice and a pinch of salt. Mix well and set aside.

   Time: PT5M

5. Prepare the Batter for Cod

   In a mixing bowl whisk together 1 cup flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. Slowly whisk in 1 cup cold sparkling water until the batter is smooth and slightly thick (like pancake batter).

   Time: PT5M

6. Heat the Oil

   Fill the large pot with 2 cups vegetable oil and heat over medium heat until it reaches 350°F. Use a thermometer to monitor temperature.

   Time: PT5M

   Temperature: 350°F

7. Fry the Cod

   Pat cod fillets dry, then dip each piece into the batter, allowing excess to drip off. Carefully lower into hot oil and fry for 3‑4 minutes per side, or until golden brown and internal temperature reaches 145°F. Transfer to a paper‑towel‑lined plate to drain.

   Time: PT8M

   Temperature: 350°F

8. Assemble the Bowls

   Divide cilantro lime rice among 4 serving bowls. Top with crispy cod, a generous scoop of coleslaw, fresh pico de gallo, and drizzle with the creamy chipotle dressing (see step 9). Garnish with extra cilantro if desired.

   Time: PT5M

9. Make the Creamy Chipotle Dressing

   In a small bowl whisk together 1/2 cup Greek yogurt, 2 tbsp mayonnaise, 1 tbsp lime juice, 1 tsp minced chipotle in adobo, 1 tsp honey, and a pinch of salt until smooth.

   Time: PT3M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g