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Healthy and refreshing are two words that come to mind when I think about this kosher fish tacos in a bowl recipe. The squirt of lime and fresh pico de gallo make this dish just explode with flavor.
Fish Tacos In A Bowl Are Easy To Make
The simplicity of the kosher fish tacos in a bowl recipe is part of its appeal. With relatively few ingredients and a short prep to plate time this recipe is quick and easy. The bulk of the work in getting it ready is cutting the fresh veggies for the pico. You can kill two birds with one stone by preparing the pico de gallo while the fish is cooking, it should take roughly the same amount of time.
This Recipe Is A Work Of Art
I think it is safe to say that this dish is as much fun to look at as it is to eat. Sometimes it is hard to take the first bite of the kosher fish taco in a bowl because it looks so darn pretty just sitting there and I don’t want to disturb it. The balance of the reds and greens of the pico, the black of the beans, and the light brown of the seasoned fish against the white canvas of the rice make this bowl a work of art.
Fish Tacos In A Bowl Is The Healthy Option
There is another version of this dish that uses tortillas and deep fried fish instead of pan seared fish. That dish is amazing in its own way but the kosher fish tacos in a bowl recipe offers similar flavors without all of the fat and calories. In fact, the only real fat in this dish is the small amount of mayonnaise and sour cream in the crème and the pat of butter in the pan. Other than that, this dish is pure protein and vegetables with the rice providing a small amount of carbohydrates.
Tips and suggestions
While the recipe presented in this post outlines the basics of this dish, it should by no means be an end. This is another dish that can be as creative and exciting as you want it to be. Have fun with it and try adding:
- Diced jalapenos
- Green peppers
- Corn
- A squirt of sriracha sauce over the top
- Mango chunks
- Guacamole
- Salsa
- Shredded cheddar or Monterrey jack cheese
- Corn chips on the side for dipping
- Tilapia instead of cod, or better yet a mixture of the two
- Fake crab or shrimp instead of cod or tilapia
- Brown rice or quinoa for the white rice
- Use a bread bowl to hold the kosher fish taco in a bowl
- Deep fried fish instead of pan seared
- Pinto or navy beans instead of black beans
Ingredients
- 1 lb cod or other mild white fish
- butter for cooking
Fish Seasoning:
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- lime juice
Cabbage Slaw:
- 1 cup coleslaw mix
- 1 green onion sliced thinly
- ¼ teaspoon salt
- ¼ teaspoon celery seed
- 1 tablespoon lime juice
Pico de Gallo
- 4 medium red ripe tomatoes seeded and diced
- 1 small onion finely chopped
- ½ cup cilantro (or parsley) finely chopped
- 1 jalapeno pepper seeded and finely chopped
- 1 tablespoon lime juice
- ½ teaspoon salt or to taste
Crema Topping:
- 2 tablespoon mayonnaise
- 3 tablespoon sour cream
- 1 tablespoon lime juice
- ½ teaspoon garlic powder
- ½ teaspoon sriracha sauce
Additional Ingredients
- 1 cup white rice
- 1 cup black beans
- 1 ripe avocado
Instructions
- Mix all fish seasoning in a small bowl.
- Dry fish well and sprinkle with seasoning on both sides.
- Cook in a hot frying pan with butter or oil until cooked through.
To make cabbage slaw:
- In a medium bowl, mix together cole slaw mix, sliced green onion, salt, celery seed, and lime juice. Set aside.
To make pico de gallo:
- In a medium bowl mix together chopped tomatoes, onions, cilantro, jalepeno, lime juice, and salt. Set aside.
To make crema topping:
- In a small bowl, mix together mayonnaise, sour cream, garlic powder, lime juice, and sriracha sauce. Set aside.
To assemble fish taco in a bowl:
- Place desired amount of rice in a bowl. Top with beans, cabbage slaw, fish, pico de gallo, and crema. Garnish with avocado slices, and sriracha sauce to taste.
Marilyn Estreicher
I loved the video!