Ingredients
Scale
- 1 lb white fish fillets (Cod, Tilapia, or Mahi Mahi)
- 2 cups cooked jasmine rice or quinoa
- 2 tablespoons taco seasoning (chili powder, cumin, garlic powder, onion powder)
- 1 tablespoon olive oil
- 2 cups shredded red and green cabbage
- 1 ripe avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup Greek yogurt or sour cream
- 1 tablespoon Sriracha or chipotle in adobo
- 1 fresh lime, cut into wedges
- Optional: Black beans, corn, or pickled red onions
Instructions
- Start by warming your pre-cooked rice or quinoa. While that heats up, toss your shredded cabbage with a squeeze of half a lime and a pinch of salt. Let the cabbage sit for a few minutes to soften slightly. In a small ramekin, whisk together the Greek yogurt and Sriracha to create your viral “Baja sauce.” Set these components aside so they are ready for assembly.
- Pat your fish fillets completely dry with a paper towel; this ensures a perfect golden sear. Rub the taco seasoning evenly over both sides of the fish. Heat olive oil in a non-stick skillet over medium-high heat. Place the fish in the pan and cook for 3-4 minutes per side until the fish is opaque and flakes easily with a fork. Remove from heat and break the fish into large, bite-sized chunks.
- Divide the warm rice into two large bowls. Top each bowl with a generous portion of the seasoned fish and the zesty cabbage slaw. Add the sliced avocado, black beans, or corn if using. Drizzle the spicy Baja sauce over the top and garnish with plenty of fresh cilantro. Serve immediately with extra lime wedges on the side for that signature citrus pop.
- Cook Time: 20 minutes