Fish Taco Bowls

Ingredients

• 1 lb Cod Fillets (cut into 4 equal pieces)
• 2 Tbsp Olive Oil (for seasoning and griddle)
• 1 tsp Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 1 tsp Garlic Powder
• 1/2 tsp Salt
• 1/4 tsp Black Pepper (freshly ground)
• 2 Tbsp Lime Juice (freshly squeezed)
• 2 cups Cabbage (thinly sliced (green or purple))
• 1/4 cup Cilantro (chopped, plus extra for garnish)
• 1 Tbsp Lime Juice (for slaw) (freshly squeezed)
• 2 cups Cooked Rice (preferably long‑grain or jasmine, cooled)
• 1 cup Diced Tomatoes (fresh or canned, drained)
• 1/2 cup Sour Cream
• 1/2 cup Guacamole (store‑bought or homemade)
• 1/2 cup Queso Fresco (crumbled)
• 1 small Jalapeño (thinly sliced, seeds removed for less heat)
• 4 Lime Wedges (for serving)

Instructions

1. Make the seasoning blend

   In a small bowl combine chili powder, ground cumin, dried oregano, garlic powder, salt, and black pepper.

   Time: PT2M

2. Season the fish

   Pat the cod fillets dry, drizzle with olive oil, then rub the seasoning blend onto both sides. Finish with a squeeze of fresh lime juice.

   Time: PT3M

3. Preheat the griddle

   Place the Char‑Broil tabletop griddle on the stove and set to medium heat (about 350°F). Add a thin drizzle of oil and let it heat for 5 minutes.

   Time: PT5M

   Temperature: 350°F

4. Grill the fish

   Lay the seasoned cod on the hot griddle. Cook for 2‑3 minutes per side, or until the flesh flakes easily with a fork and reaches an internal temperature of 145°F.

   Time: PT6M

   Temperature: 350°F

5. Prepare the cabbage slaw

   Thinly slice the cabbage, chop cilantro, and place in a mixing bowl. Add lime juice, a pinch of salt and pepper, then toss to combine.

   Time: PT5M

6. Prep toppings

   Dice the tomatoes, crumble the queso fresco, slice the jalapeño (remove seeds for milder heat), and set sour cream and guacamole in separate small bowls.

   Time: PT5M

7. Assemble the bowls

   In each serving bowl, start with a scoop of cooked rice, top with a piece of grilled fish, add a generous handful of slaw, then layer diced tomatoes, a dollop of sour cream, a scoop of guacamole, and crumble queso fresco on top. Garnish with jalapeño slices, extra cilantro, and a lime wedge.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

30g

Carbohydrates

45g

Fat

15g

Fiber

4g