Fish Taco Bowls with Crunchy Slaw and Homemade Tortilla Chips
With crispy fish, cooling crema, crunchy slaw, and fresh cilantro, Chef Michelle adores fish tacos. Here, she's applying the same flavors to hearty brown rice bowls. They're topped with sections of flaky cod, oven-crisped tortilla chips, crunchy-creamy slaw, and avocado. If you want to turn up the heat, a drizzle of spicy chipotle sauce adds a little zip to each bite.
- 4 corn tortillas
- 2 limes
- 1/4 ounce cilantro
- 2 cloves garlic
- 1 cup brown rice
- 1 1/4 pounds cod
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 ounce sour cream
- 2 ounces mayonnaise
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- 3/4 cup shredded carrots
- 2 teaspoons chipotle paste
- 2 avocados
- olive oil
- kosher salt
- black pepper
Preheat oven to 425°F. Bring a medium pot of water to a boil over high heat. Stack tortillas and cut into 8 equal wedges. Halve limes; cut 1 half into wedges for serving. Rinse cilantro; roughly chop leaves and stems. Mince garlic.
Season boiling water generously with salt (the amount of water isn’t indicated because you’ll drain the rice, just like pasta, when it's finished cooking). Stir in brown rice and cook until tender, 22-25 minutes. Drain and return to pot, off heat, then cover to keep warm until ready to serve. Meanwhile, line 2 baking sheets with foil for the next step.
Pat cod dry with paper towel and place on 1 prepared sheet. Season all over with spice mix, 1 teaspoon salt, and pepper, then drizzle 1 teaspoon olive oil over each fillet. On other prepared sheet, toss tortillas with 1 tablespoon olive oil and .25 teaspoon salt to coat. Arrange in a single layer. Transfer both sheets to oven; bake until cod is opaque and cooked through and tortilla chips are just crisp, 8-10 minutes.
While cod and tortilla chips bake, in a large bowl, whisk together sour cream, mayonnaise, garlic, juice of 1 lime, half of cilantro, .25 teaspoon salt, and pepper as desired. Add slaw mix and toss to coat. In a small bowl, stir together chipotle paste (use half for milder heat), 2 tablespoons olive oil, and juice of .5 lime to combine (see recipe tip).
Halve avocados and discard pits; carefully scoop out flesh, discarding skins, then thinly slice. Using a fork, flake baked cod into large pieces.
Divide brown rice among serving bowls. Top with cod, slaw, avocado, and tortilla chips, or arrange toppings in sections so you can enjoy them each one at a time. Drizzle over as much chipotle sauce as desired. Garnish with remaining cilantro, serve with lime wedges for squeezing over, and dig in!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.