Fish Taco Bowls

These bowls are perfect for Taco Tuesday…or Wednesday, or Thursday, or Friday.

Serves: 4Prep: 20 minutesCook: 10 minutesTotal: 30 minutes


Serves: 4

Ingredients

  • 1/3 head red cabbage, shredded
  • 1/3 head green cabbage, shredded
  • 1/2 red pepper, thinly sliced
  • 1/4 cup cilantro, chopped
  • 1/4 cup olive oil
  • 2 limes, juiced plus additional for garnish
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1 tablespoon honey
  • 4 fillets (5 oz. each) Kroger® Wild Caught Boneless & Skinless Pacific Cod
  • 2 tablespoons vegetable oil
  • 1 tablespoon taco seasoning
  • 2 cups cooked rice
  • 1 avocado, sliced
  • 3/4 cup pico de gallo

Directions

  • In a large bowl, toss the cabbage with sliced red pepper and cilantro.
  • In a separate bowl, whisk together the olive oil, lime juice, cumin, oregano, salt and honey. Pour over cabbage mixture and stir. Cover and refrigerate for 30 minutes.
  • Drizzle the cod with vegetable oil and sprinkle with taco seasoning.
  • On a nonstick pan over medium heat, add seasoned fish and cook 5-6 minutes on each side, until it’s fully cooked and flakes easily.
  • Place rice in the bottom of the bowl. Add the fish and top with cabbage mixture and top with pico de gallo, sliced avocado and lime wedge.
  • Refrigerate leftovers.